Bacon Salty
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All sliced and ready to go. Long as I’m going to sample, might as well make a meal out of it.
So. This is much less salty than the first one. Still a bit more salty than I’d like but very good. Conclusion.
Five days curing and three rinses made a difference. Perhaps the next one will get four rinses. That would probably bring it to where I want it.
lkrfletcher. Lynn, I hope you decide to try again. Perhaps doing one pound runs until you get what you’re looking for.
BTW, the cracked pepper is really good.
PapaSop thats a perfect picture right there.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop That’s goodness on the way!
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop Looking forward to the taste test results. Thinking you got this down.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop this looks great.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
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That bacon looks great
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop Looking good. You are really becoming “Bacon Wizard!”
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop Awesome looking end product. Hey, don’t complain about the weather. 91* on Wednesday. Dropped 62* and 7" of snow on Friday!
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PapaSop Looking good. You are really becoming “Bacon Wizard!”
Bob Stehlik PapaSop He’s the BACONATOR!
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Bacon time. Round three. Used the EQ method again. Seven day cure. Some hickory smoke today. Perfect morning, temps in the mid 40’s.
PapaSop Those look good & ready. I wish I could get some bellies like that around here. Heck, Id just like to get some bellies.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop thanks you for helping me decide what I want for dinner. Ribs it is!
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop your just showing off now.
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Well the bacon is out. Will let it cool awhile. Anxious to try it though.
As long as the smoker is going might just as well do some baby backs. Hmm, late supper tonight.
PapaSop now that looks tasty
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
PapaSop
Really happy to hear that you got this nailed down.
It feels pretty good to be in control of the finished product.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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Thanks all. Couldn’t have done all this without this community. So much knowledge here.
Final taste is wonderful. I backed off the salt percentage by . 25% from the last run. Think I hit my sweet spot.
All sliced and packaged.
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