First Dry Rub Bacon Attempt
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johnsbrewhouse Is it the drivers or the loaders? I am not sure which some days.
calldoctoday could be either or both.
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wdaly PapaSop the only think better than one is two. johnsbrewhouse I think I got the same UPS crew you have. Check out the box with the Fragile sticker on it. Its like they intentionally drop kicked it. The box without the Fragile label came in pretty good shape. Go figure.
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johnsbrewhouse Is it the drivers or the loaders? I am not sure which some days.
calldoctoday More than likely the one unloading and loading the trailers. UPS pushes them to get them done on a schedule and stuff as much in a trailer as they can get even if the trailer is overweight.
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wdaly PapaSop the only think better than one is two. johnsbrewhouse I think I got the same UPS crew you have. Check out the box with the Fragile sticker on it. Its like they intentionally drop kicked it. The box without the Fragile label came in pretty good shape. Go figure.
GWG8541 said in First Dry Rub Bacon Attempt:
wdaly PapaSop the only think better than one is two. johnsbrewhouse I think I got the same UPS crew you have. Check out the box with the Fragile sticker on it. Its like they intentionally drop kicked it. The box without the Fragile label came in pretty good shape. Go figure.
Do they even notice the stickers anymore?
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Pulled the trigger today. Asked if they’d do better on price if I took the whole side. Yep. From $4.49 to $3.99. Never hurts to ask.
I’ll consider this a win win with the prices now.
Besides, I really want to try this.
.
More to follow…
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Dr_Pain lost two of the 3 jams I ordered. I let Walton’s customer service know via their email. I checked my emails a few minutes later and had a new order email pop up to replace.the two jars. Talk about great customer service.
“You never really die until you end up on the wall at a Cracker Barrel”
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Dr_Pain lost two of the 3 jams I ordered. I let Walton’s customer service know via their email. I checked my emails a few minutes later and had a new order email pop up to replace.the two jars. Talk about great customer service.
GWG8541 said in First Dry Rub Bacon Attempt:
Dr_Pain lost two of the 3 jams I ordered. I let Walton’s customer service know via their email. I checked my emails a few minutes later and had a new order email pop up to replace.the two jars. Talk about great customer service.
That is incredible!! Gotta love Waltons for their customer service
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I finished up my first dry rub bacon tonight. I used Walton’s dry rub bacon cure and followed the directions on the site. I gave mine one extra soak after reading some comments about being too salty. I did add some Walton’s course black pepper to about 2/3 of the belly before smoking. Everything turned out fantastic. I had to sample a little before vacuum packing and it was great. It is a little time consuming, but worth it.
GWG8541 That looks like some Awesome!!! Bacon. Man you can’t beat Bacon from scratch. Glad you took pictures, it won’t last long.
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Pulled the trigger today. Asked if they’d do better on price if I took the whole side. Yep. From $4.49 to $3.99. Never hurts to ask.
I’ll consider this a win win with the prices now.
Besides, I really want to try this..More to follow…
PapaSop said in First Dry Rub Bacon Attempt:
Pulled the trigger today. Asked if they’d do better on price if I took the whole side. Yep. From $4.49 to $3.99. Never hurts to ask.
I’ll consider this a win win with the prices now.
Besides, I really want to try this..More to follow…
That is a great price and looks like some nice bellies. Making bacon is easy, it’s the waiting that is difficult. I almost always make two bellies, cut them in half and make four varieties. Good luck. You can dooit!!!
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop I have two sitting in the fridge right now doing a brine cure, one maple the other a pastrami bacon. There is also a boneless butt in there with a wet brine ham cure. They will be ready to smoke in a week or so. Got to go down and turn them again today. That is one thing to remember to do everyday.
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PapaSop I have two sitting in the fridge right now doing a brine cure, one maple the other a pastrami bacon. There is also a boneless butt in there with a wet brine ham cure. They will be ready to smoke in a week or so. Got to go down and turn them again today. That is one thing to remember to do everyday.
johnsbrewhouse
You’ve been busy as well. Sounds great. -
Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop I think you’re going to be very happy with the results. Not a doubt in my mind that you’re not going to screw it up.
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Busy morning. Decided to start with a half in case I screw it up.
25lb in the smoker. 10lb butt for some pulled pork later.
As usual, no one to help with dishes.
PapaSop good luck on the bacon
. I’ll be trying it soon. -
Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
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Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
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hmm, ideas percolating here
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Just realized the hardest part about doing bacon. Especially the first time. Waiting! Not used to this. Every time I open the fridge that belly is staring at me. And then, a Carly Simon song comes to mind… And I think about… Ketchup???
PapaSop The end result is worth waiting. I cut a sample after soaking and fry it is to check the saltines level
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GWG8541
How long did you let this cure? Site says 5-7 days. Some let it sit for up to 14 days. Curious. Bacon makin stuff arrives tomorrow.PapaSop said in First Dry Rub Bacon Attempt:
GWG8541
How long did you let this cure? Site says 5-7 days. Some let it sit for up to 14 days. Curious. Bacon makin stuff arrives tomorrow.PapaSop You are going to be totally hooked on homemade bacon once you try it.
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PapaSop ohh that Anticipation!
Once you try it you’ll be singing this one:
https://youtu.be/S6BalhjGfjM?t=92
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