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Old 05-02-2013, 11:03 PM   #21
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Right about 6.5 days now...waiting is...
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Old 05-03-2013, 02:00 AM   #22
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I think you should install a video camera with a live feed to a website so we can all log on anytime we want and watch the bacon cure.
Is that anything like watching paint dry or grass grow?
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Old 05-03-2013, 07:14 AM   #23
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is it bacon yet?
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Old 05-03-2013, 09:01 AM   #24
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is it bacon yet?
Yeah .. what he said ! I couldn't sleep last night .. anticipation is a horrible thing
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Old 05-03-2013, 09:03 AM   #25
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This is worse than waiting for Christmas...
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Old 05-03-2013, 09:39 AM   #26
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How do you think I feel?
I'm the most impatient person I know
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Old 05-03-2013, 09:54 AM   #27
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How do you think I feel?
I'm the most impatient person I know
If that's the case, you need to work on your project selection skills. Next time, consider a 3 minute egg.
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Old 05-03-2013, 10:44 AM   #28
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Are you buying and eating any bacon until yours comes in?
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Old 05-03-2013, 10:52 AM   #29
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everybody, bang your knives and forks on the table.

WE WANT BACON! WE WANT BACON! WE WANT BACON!
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Old 05-03-2013, 10:54 AM   #30
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everybody, bang your knives and forks on the table.

WE WANT BACON! WE WANT BACON! WE WANT BACON!
or directions to Pac's house
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bacon, recipe

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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