Bacons done
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere Looks GREAT! That ought to last you a while.
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All this bacon everywhere bacon bacon bacon, it’s BACON!
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John Belvedere Looks GREAT! That ought to last you a while.
Bob Stehlik said in Bacons done:
John Belvedere Looks GREAT! That ought to last you a while.
It’s all Jonathon’s fault. With all his talk about the coming zombie apocalypse I figured I needed to stock up. I’ll be buying another pork belly next week to start another batch. Zombies be dammed
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere I don’t know if I can like this post enough!
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looks great and nice packaging
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Your bacon looks great. What time should we stop by for breakfast?
Costco had $4.50 off at the cash register on their pork bellies a week ago. Like I need a better reason to make bacon?
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere Really looks good, you can never go wrong with bacon.
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Excellent. You must a great slicer.
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere said in Bacons done:
Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
Incredible! Precision to the max!
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
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Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere
Looks great. I need to try this. -
Looks fantastic. Nice work!
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Would you mind listing how you did your bacon on the forum here so that I could copy that it looked awfully good to me and I’d like to try it for the first time I have never done bacon
Bruce 0 said in Bacons done:
Would you mind listing how you did your bacon on the forum here so that I could copy that it looked awfully good to me and I’d like to try it for the first time I have never done bacon
Bruce I’ll post the procedure I used when I get home next week as I don’t have all my notes with me. My wife and I are currently on vacation celebrating our 46th wedding anniversary. -
Bruce 0 said in Bacons done:
Would you mind listing how you did your bacon on the forum here so that I could copy that it looked awfully good to me and I’d like to try it for the first time I have never done bacon
Bruce I’ll post the procedure I used when I get home next week as I don’t have all my notes with me. My wife and I are currently on vacation celebrating our 46th wedding anniversary.John Belvedere looks great. The trays are a nice touch. Enjoy
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Good job. Like the added trays.
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Bruce 0 said in Bacons done:
Would you mind listing how you did your bacon on the forum here so that I could copy that it looked awfully good to me and I’d like to try it for the first time I have never done bacon
Bruce I’ll post the procedure I used when I get home next week as I don’t have all my notes with me. My wife and I are currently on vacation celebrating our 46th wedding anniversary.John Belvedere
That’s so awesome you folks are celebrating your 46 th year as my bride and I are celebrating our 45th this year and I wish you the best and congratulations for staying the course -
Cured a 11lb. Pork belly for some bacon. Once the curing time was finished into the smoker for 8hrs. With hickory, Cherry and maple. Now it’s all sliced up, vac sealed and ready to fry up. Thanks for looking
John Belvedere just beautiful
. Congrats 
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