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Old 05-08-2013, 04:05 PM   #111
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In case you need an idea what to do with that bacon:

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Old 05-08-2013, 04:17 PM   #112
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Pac, has there been a lot of liquid released from the pork over the past week?
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Old 05-08-2013, 04:20 PM   #113
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Originally Posted by MrsLMB View Post
In case you need an idea what to do with that bacon:
Thanks. I think I've got it covered
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Plus I've got one of those small recipe books you see in the grocery store line... 97 uses for bacon (or something like that)
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Old 05-08-2013, 04:22 PM   #114
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Originally Posted by Andy M. View Post
Pac, has there been a lot of liquid released from the pork over the past week?
Not at first, Andy, but I'll bet I've got 1-1/2 cups now.
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Old 05-08-2013, 04:27 PM   #115
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That sounds like a lot. I guess that's part of making it firmer.
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Old 05-08-2013, 04:29 PM   #116
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It is definitely feeling more firm.
It's got a few more hours before phase-2.
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Old 05-08-2013, 06:02 PM   #117
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Destination Channel has US of Bacon on for the next couple hours.
Just sayin'.
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Old 05-08-2013, 07:37 PM   #118
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No bacon for the kitties! And that is an order. No matter how cute you think they are!
Lucy & Ethel would chew my arm off if they couldn't have a taste of bacon every now and then.


And you can wrap my cats in bacon any time you want because they'd simply bring it home for me.

I figured an envelope wasn't big enough so I sent you a SASSC. (Self Addressed Stamped Shipping Crate)

Hope it's big enough.
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Old 05-08-2013, 08:16 PM   #119
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SASSC?
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Old 05-08-2013, 08:33 PM   #120
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Phase-2

I took the 4 lb slab out of the ziploc, rinsed it off fairly well (you can still see some pepper that was being obstinate), then placed it on four chopsticks back into the glass pan. This way air can circulate all around. Then back into the fridge just like you see it to dry.
As I was holding it in my hand and turning it under the faucet I really noticed how much it had firmed up. I would say it was like holding a well done piece of meat, but I've never held a well done piece of meat It felt like the thumb to pinky doneness test on your hand.

And after watching two hour of bacon shows on TV I noticed how apple seemed to be the wood of choice in the bacon they were using, so I think I'll use a mixture of apple wood with just a little hickory added. I could probably cut the slab in half and do two smokes tomorrow, but I will be waiting on my new thermometer set to arrive and am not sure how long it will take on a lower temp than I am used to smoking, so the whole slab will be done one way.

It looks like more pink spots appeared. I'm guessing that is from the pink curing salt, but I know I had it mixed pretty well. I'll have to pay attention to that more next slab.
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Makin' Bacon! My first attempt at making my own bacon :pig: I will start this week long process by showing the pics from last night. The pork belly. [ATTACH]17816[/ATTACH] [ATTACH]17818[/ATTACH] The rub, or cure. Sugar- 1/2c + 3TB Kosher salt- 2TB + 2tsp Pepper- 1/2tsp Pink curing salt- 1-1/2tsp [ATTACH]17817[/ATTACH] Placed in a lasagna pan and rubbed all over. [ATTACH]17819[/ATTACH] And then placed into a ziploc bag and back into the pan. This will now be cured for seven days in the refrigerator. During this time it is supposed to prodice liquids which will be "massaged" back into the belly so the cure stays evenly distributed. [ATTACH]17820[/ATTACH] To be continued... 3 stars 1 reviews
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