Brunch, breakfast, lunch, dinner...
And there ya have it. Another makin' bacon journey.
I still need to give the bacons the "cooked" taste test
but early samplings are a go. The big elation, or sigh of relief, was slicing into the Canadian bacon and seeing that it cured all the way through. The butcher had said it would be gray in the middle if it wasn't. And like I said earlier, most recipes call for a wet brine.
Here's the last of the pics. Even an action shot. Well, psuedo action shot, I'm not that stupid to be taking pictures with one hand and running a meat slicer with half of another
If you look closely you can see the fat larding up by the blade. I didn't have that happen with the first belly, but it was a lot warmer when I sliced it, so maybe that affected things.
I got 4 lbs of streaky bacon and 1-1/4 lbs of Canadian.