Bacon ready

[Randie N]

PapaSop can just grab one of those prefilled pepper mills and crack it fresh. Can be a little harder to find coarser grinds in most places

[lkrfletcher]

Day 8 and into the PK100 they go.

[lkrfletcher]

[bocephus]

lkrfletcher Now I am jealous, looks great so far.

[lkrfletcher]

Smoke is
Done. Chilling now

[Bob Stehlik]

lkrfletcher Looks awesome! BLT’s for dinner?

[bocephus]

Bob Stehlik That is exactly what I was thinking, I think if I made bacon, after I tried a slice, it would be BLTs.

[lkrfletcher]

Bob Stehlik maybe. I don’t eat bread. But can do a keto version.

[lkrfletcher]

My initial thoughts are to leave this in the fridge overnight for better slicing.

[mrobisr]

lkrfletcher I actually vac mine again and leave for 3-4 days after smoking.

[kyle]

lkrfletcher I let mine sit wrapped in saran wrap in a ziplock bag for 24 hours after smoking. I think it helps with the flavor. It does look good, great job

[cdavis]

lkrfletcher bacon looks good so far. Good luck on the smoke.

[cdavis]

lkrfletcher it’s go time. Good luck

[cdavis]

lkrfletcher I knew you had this. Man it looks great

[johnsbrewhouse]

lkrfletcher Looks really good Lynn, you got a good smoke on it. Make sure it is really cold when you go to slice it and keep it cool through the slicing especially if you hand slice it and clean your knife every so often. That’s how I hand slice. Enjoy your first taste!

[Ridley Acres]

lkrfletcher Oh that looks so good.

[lkrfletcher]

Still not sure how I am going to get the slices into my chamber bags. Maybe I will set them on butcher paper and try and slide them in.

[cdavis]

lkrfletcher you could toothpick a stack together and freeze slightly then slide them in your bags.

[Ridley Acres]

lkrfletcher said in Bacon ready:

set them on butcher paper

When we finally cure our bellies, this is likely what we will do also unless someone else has an easier solution.

[processhead]

1. Position slices.
2. Freeze.
3. Package