Bacon ready
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lkrfletcher Now I am jealous, looks great so far.
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lkrfletcher Now I am jealous, looks great so far.
Smoke is
Done. Chilling now
Life is a Garden - Dig it.
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Smoke is
Done. Chilling now
lkrfletcher Looks awesome! BLT’s for dinner?
Improvise, Adapt and Overcome! Semper Fi
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lkrfletcher Looks awesome! BLT’s for dinner?
Bob Stehlik That is exactly what I was thinking, I think if I made bacon, after I tried a slice, it would be BLTs.
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lkrfletcher Looks awesome! BLT’s for dinner?
Bob Stehlik maybe. I don’t eat bread. But can do a keto version.
Life is a Garden - Dig it.
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Bob Stehlik maybe. I don’t eat bread. But can do a keto version.
My initial thoughts are to leave this in the fridge overnight for better slicing.
Life is a Garden - Dig it.
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My initial thoughts are to leave this in the fridge overnight for better slicing.
lkrfletcher I actually vac mine again and leave for 3-4 days after smoking.
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My initial thoughts are to leave this in the fridge overnight for better slicing.
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
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On the 7th day.
Ok bacon has been brining for 7 days. I flipped it over every day. I hope it is ok. I see very little liquid in these bags.I will rinse and soak. Then dry. Pepper it up. Let sit for another 24 hours in fridge. Smoke tomorrow.
lkrfletcher bacon looks good so far. Good luck on the smoke.
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lkrfletcher it’s go time. Good luck
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Smoke is
Done. Chilling now
lkrfletcher I knew you had this. Man it looks great
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Smoke is
Done. Chilling now
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!
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Smoke is
Done. Chilling now
lkrfletcher Oh that looks so good.
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lkrfletcher Oh that looks so good.
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.
Life is a Garden - Dig it.
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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.
lkrfletcher you could toothpick a stack together and freeze slightly then slide them in your bags.
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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.
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.
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- Position slices.
- Freeze.
- Package
Paul
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- Position slices.
- Freeze.
- Package
processhead will do - Thanks
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- Position slices.
- Freeze.
- Package
processhead said in Bacon ready:
- Position slices.
- Freeze.
- Package
Great idea. I didn’t freeze mine but was able to slide into a 10" wide bag fairly easily. I just did six slices to a bag. Perfect for weekend breakfasts.
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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.
lkrfletcher I slice mine and just put them directly in the bags. I fold the tops of the bags over before I slide the sliced product in, I do fan it out a bit. I would send a picture, but the laptop crapped out this morning, so I have a project today to repair it.
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