<![CDATA[Bacon try #2]]>Got another nice looking belly. Gonna try again, hate to waste dry rub, so will do it again, but not vacuum seal them this time. Will let you know how it comes out.

]]>https://waltonsdev.nodebb.com/topic/4811/bacon-try-2RSS for NodeThu, 10 Sep 2026 20:44:32 GMTFri, 24 Dec 2021 16:39:41 GMT60<![CDATA[Reply to Bacon try #2 on Sat, 08 Jan 2022 03:15:40 GMT]]>lkrfletcher I just thought that your bacon looked more like full slices.

What do I have to own a 12" or 14" Hobart or the like that I could not lift off of the counter to store it out of the way just to be able to full slice bacon, boneless hams and brisket?

]]>https://waltonsdev.nodebb.com/post/64231https://waltonsdev.nodebb.com/post/64231Sat, 08 Jan 2022 03:15:40 GMT<![CDATA[Reply to Bacon try #2 on Fri, 07 Jan 2022 23:18:59 GMT]]>lkrfletcher man I’m glad that worked out for you. Enjoy

]]>https://waltonsdev.nodebb.com/post/64206https://waltonsdev.nodebb.com/post/64206Fri, 07 Jan 2022 23:18:59 GMT<![CDATA[Reply to Bacon try #2 on Fri, 07 Jan 2022 16:11:28 GMT]]>@dennyo - I cut the bellie in half before it cures. It barely fits on slicer after the process is complete.

]]>https://waltonsdev.nodebb.com/post/64143https://waltonsdev.nodebb.com/post/64143Fri, 07 Jan 2022 16:11:28 GMT<![CDATA[Reply to Bacon try #2 on Fri, 07 Jan 2022 04:15:15 GMT]]>lkrfletcher So do you cut the bacon slabs in half before slicing?

]]>https://waltonsdev.nodebb.com/post/64115https://waltonsdev.nodebb.com/post/64115Fri, 07 Jan 2022 04:15:15 GMT<![CDATA[Reply to Bacon try #2 on Thu, 06 Jan 2022 22:56:57 GMT]]>That looks great. Good eating ahead.

]]>https://waltonsdev.nodebb.com/post/64067https://waltonsdev.nodebb.com/post/64067Thu, 06 Jan 2022 22:56:57 GMT<![CDATA[Reply to Bacon try #2 on Thu, 06 Jan 2022 15:40:04 GMT]]>lkrfletcher Congratulations on finding a process that worked out. I’m happy to hear that it was not a waste. I got to use my new-to-me slicer for the first time on my 22 lbs of bacon that I recently did. It is a 12" Avantco. Little did I know that slicers like to fling little bits of meat from time to time, well the kitchen had bacon bits tossed all around by the time the wife got home and she was pissed. The good news about it is that I am that much closer to convincing her that my shop kitchen-addition is a necessity. I concur with the smearing of fat toward the end of slicing a belly, I partially froze mine prior to slicing even, but the thaw on the fat was beginning.

]]>https://waltonsdev.nodebb.com/post/63985https://waltonsdev.nodebb.com/post/63985Thu, 06 Jan 2022 15:40:04 GMT<![CDATA[Reply to Bacon try #2 on Thu, 06 Jan 2022 13:17:05 GMT]]>@dennyo - I just have an old 8 inch off brand. It does not work very good. It kind of smears the last bit of each slice. I think I am going to have to get a new one soon.

]]>https://waltonsdev.nodebb.com/post/63977https://waltonsdev.nodebb.com/post/63977Thu, 06 Jan 2022 13:17:05 GMT<![CDATA[Reply to Bacon try #2 on Thu, 06 Jan 2022 07:15:25 GMT]]>lkrfletcher said in Bacon try #2:

All done and in the freezer

818E5606-BD65-42B3-8179-5013FE5D0D5C.jpeg
48836FE9-FB24-43B7-9F70-50A8A8EB28BA.jpeg

Oh Baby!! Got any left?? MeSa wants! (Star Wars movie) ;<)
Question, what do you have for a slicer? Mine cannot slice the whole width of a bellie, what is yours?

]]>https://waltonsdev.nodebb.com/post/63970https://waltonsdev.nodebb.com/post/63970Thu, 06 Jan 2022 07:15:25 GMT<![CDATA[Reply to Bacon try #2 on Thu, 06 Jan 2022 07:03:45 GMT]]>Brianzipperdog123 said in Bacon try #2:

PapaSop F9DD2533-C3AA-42E8-AFE1-67F83B71124C.png

Dang I hadn’t seen that one in years!!
That’s funny there!

]]>https://waltonsdev.nodebb.com/post/63969https://waltonsdev.nodebb.com/post/63969Thu, 06 Jan 2022 07:03:45 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 21:45:56 GMT]]>lkrfletcher great looking bacon, congrats. I’m glad you didn’t give up. Now we know who to ask when we have a bacon question.

]]>https://waltonsdev.nodebb.com/post/63879https://waltonsdev.nodebb.com/post/63879Tue, 04 Jan 2022 21:45:56 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 21:36:35 GMT]]>lkrfletcher Bacon master!

]]>https://waltonsdev.nodebb.com/post/63877https://waltonsdev.nodebb.com/post/63877Tue, 04 Jan 2022 21:36:35 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 19:57:15 GMT]]>lkrfletcher Success at last! Congrats!

]]>https://waltonsdev.nodebb.com/post/63868https://waltonsdev.nodebb.com/post/63868Tue, 04 Jan 2022 19:57:15 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 19:48:03 GMT]]>lkrfletcher said in Bacon try #2:

Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to follow

Looks great! Glad you didn’t give up. Awesome! Enjoy… Think you earned it!

]]>https://waltonsdev.nodebb.com/post/63866https://waltonsdev.nodebb.com/post/63866Tue, 04 Jan 2022 19:48:03 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 19:43:46 GMT]]>lkrfletcher Congrats. Nothing tastes better than bacon you made yourself. Glad you found the process that works for you.

]]>https://waltonsdev.nodebb.com/post/63862https://waltonsdev.nodebb.com/post/63862Tue, 04 Jan 2022 19:43:46 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 18:57:50 GMT]]>lkrfletcher That looks fantastic.

]]>https://waltonsdev.nodebb.com/post/63856https://waltonsdev.nodebb.com/post/63856Tue, 04 Jan 2022 18:57:50 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 18:41:54 GMT]]>lkrfletcher Ok, I am not going to lie. This is AWESOME!!! Bacon will be on my to-do list for 2022

]]>https://waltonsdev.nodebb.com/post/63851https://waltonsdev.nodebb.com/post/63851Tue, 04 Jan 2022 18:41:54 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 18:41:23 GMT]]>lkrfletcher that is some beautiful bacon undefined congrats again.

]]>https://waltonsdev.nodebb.com/post/63850https://waltonsdev.nodebb.com/post/63850Tue, 04 Jan 2022 18:41:23 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 18:39:56 GMT]]>lkrfletcher congrats to you sir. 👏 Never doubted you for a minute.

]]>https://waltonsdev.nodebb.com/post/63848https://waltonsdev.nodebb.com/post/63848Tue, 04 Jan 2022 18:39:56 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 18:35:56 GMT]]>All done and in the freezer

818E5606-BD65-42B3-8179-5013FE5D0D5C.jpeg
48836FE9-FB24-43B7-9F70-50A8A8EB28BA.jpeg

]]>https://waltonsdev.nodebb.com/post/63846https://waltonsdev.nodebb.com/post/63846Tue, 04 Jan 2022 18:35:56 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 17:26:00 GMT]]>lkrfletcher WOW!! That bank roast looks delicious. Can’t wait to see the end result and your feedback on those results

]]>https://waltonsdev.nodebb.com/post/63812https://waltonsdev.nodebb.com/post/63812Tue, 04 Jan 2022 17:26:00 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 17:04:07 GMT]]>lkrfletcher Congrats, glad you didn’t give up!

]]>https://waltonsdev.nodebb.com/post/63798https://waltonsdev.nodebb.com/post/63798Tue, 04 Jan 2022 17:04:07 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 16:59:20 GMT]]>Ridley Acres - OK I just did the slicing and test batch - It is a winner!
I guess the trick with dry rub is 2 overnight soaks. I have no idea, but it worked. Gonna partial freeze and bag em up. Pic to follow

]]>https://waltonsdev.nodebb.com/post/63796https://waltonsdev.nodebb.com/post/63796Tue, 04 Jan 2022 16:59:20 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 14:39:46 GMT]]>The anticipation is killing me

]]>https://waltonsdev.nodebb.com/post/63785https://waltonsdev.nodebb.com/post/63785Tue, 04 Jan 2022 14:39:46 GMT<![CDATA[Reply to Bacon try #2 on Tue, 04 Jan 2022 13:48:05 GMT]]>lkrfletcher it looks really good. Hope it works out for you 🙏

]]>https://waltonsdev.nodebb.com/post/63782https://waltonsdev.nodebb.com/post/63782Tue, 04 Jan 2022 13:48:05 GMT