Bacon
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke.
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley Nice looking bacon, it is on my to do list because of all the wonderful looking bacon on this sight.
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley Looks great. BLT Time!
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley Fantastic looking bacon. Like your smoke choices.
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley
Very nice. 10in slicer? -
Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. -
10 in slicer yup, thanks guys
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Garry Tarpley
Very nice. 10in slicer?Garry Tarpley
Very nice. 10in slicer?Be careful looking at that slicer, PapaSop . They are sharp, you know.
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley Very Nice! You still have my address, right?
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley nice job! You know what turns me off about pork belly, is taking my shirt off in front of a mirror.
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Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. -
Having a fold over of it for breakfast right now. lol
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Nice! I just made some myself last week, and rinsed it thoroughly, vacuum sealed it, and it is presently in a sous vide bath at 147 degrees for 24 hrs!
Waiting for summer here to start smoking though! Yours looks fantastic! -
He hurt his back making it too! So he is calling it Smoked Back Bacon……is his back still sore?
Nah, it’s all behind him now! -
He hurt his back making it too! So he is calling it Smoked Back Bacon……is his back still sore?
Nah, it’s all behind him now!pepperettes
LOL -
Garry Tarpley
Very nice. 10in slicer?Be careful looking at that slicer, PapaSop . They are sharp, you know.
processhead said in Bacon:
Very nice. 10in slicer?
Be careful looking at that slicer, PapaSop . They are sharp, you know.
processhead That was funny. Sorry PapaSop , but I know you can take it. It was long, miserable day at work today and I needed a laugh
hey vegetarians, my food poops on your food!
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processhead said in Bacon:
Very nice. 10in slicer?
Be careful looking at that slicer, PapaSop . They are sharp, you know.
processhead That was funny. Sorry PapaSop , but I know you can take it. It was long, miserable day at work today and I needed a laugh
kyle
No worries. All in fun! And yes, the finger is healing nicely. -
Did 21 #s pork belly last week. Injected and held overnight. Rinsed twice came out very tasty. Added Hickory and
pecan smoke. Garry Tarpley great looking bacon
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