Bacon try #2
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All done and in the freezer
lkrfletcher Congrats. Nothing tastes better than bacon you made yourself. Glad you found the process that works for you.
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Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followlkrfletcher said in Bacon try #2:
Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followLooks great! Glad you didn’t give up. Awesome! Enjoy… Think you earned it!
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Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followlkrfletcher Success at last! Congrats!
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All done and in the freezer
lkrfletcher Bacon master!
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All done and in the freezer
lkrfletcher great looking bacon, congrats. I’m glad you didn’t give up. Now we know who to ask when we have a bacon question.
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All done and in the freezer
lkrfletcher said in Bacon try #2:
All done and in the freezer
Oh Baby!! Got any left?? MeSa wants! (Star Wars movie) ;<)
Question, what do you have for a slicer? Mine cannot slice the whole width of a bellie, what is yours?Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
lkrfletcher said in Bacon try #2:
All done and in the freezer
Oh Baby!! Got any left?? MeSa wants! (Star Wars movie) ;<)
Question, what do you have for a slicer? Mine cannot slice the whole width of a bellie, what is yours?@dennyo - I just have an old 8 inch off brand. It does not work very good. It kind of smears the last bit of each slice. I think I am going to have to get a new one soon.
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lkrfletcher Congratulations on finding a process that worked out. I’m happy to hear that it was not a waste. I got to use my new-to-me slicer for the first time on my 22 lbs of bacon that I recently did. It is a 12" Avantco. Little did I know that slicers like to fling little bits of meat from time to time, well the kitchen had bacon bits tossed all around by the time the wife got home and she was pissed. The good news about it is that I am that much closer to convincing her that my shop kitchen-addition is a necessity. I concur with the smearing of fat toward the end of slicing a belly, I partially froze mine prior to slicing even, but the thaw on the fat was beginning.
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That looks great. Good eating ahead.
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@dennyo - I just have an old 8 inch off brand. It does not work very good. It kind of smears the last bit of each slice. I think I am going to have to get a new one soon.
lkrfletcher So do you cut the bacon slabs in half before slicing?
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
lkrfletcher So do you cut the bacon slabs in half before slicing?
@dennyo - I cut the bellie in half before it cures. It barely fits on slicer after the process is complete.
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Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to followlkrfletcher man I’m glad that worked out for you. Enjoy
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@dennyo - I cut the bellie in half before it cures. It barely fits on slicer after the process is complete.
lkrfletcher I just thought that your bacon looked more like full slices.
What do I have to own a 12" or 14" Hobart or the like that I could not lift off of the counter to store it out of the way just to be able to full slice bacon, boneless hams and brisket?
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