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Old 05-03-2013, 10:57 AM   #31
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yeah, we should damage his table for making us wait.
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Old 05-03-2013, 11:54 AM   #32
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Originally Posted by bethzaring View Post
Are you buying and eating any bacon until yours comes in?
I just might. I hate passing up a good sale and Sugardale bacon (nice smokey flavor, great for wrapping stuff up in) is on sale for $3/lb this week at Giant Eagle.
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Old 05-03-2013, 12:41 PM   #33
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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, 12:50 PM   #34
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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, 02:20 PM   #35
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pac, what made you decide to make bacon out of your first pork belly, instead of the much quicker and easier slow-cooked pork belly roast, with its famous crackling topper?
don't get me wrong, pac, i'm with you every step of the way as you turn that lovely pork piece into bacon. I was just womderin'....:)
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Old 05-03-2013, 02:37 PM   #36
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No pictures yet? Come on, a little Pork Porn please!

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Old 05-03-2013, 03:46 PM   #37
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When things start to happen I'll get another pic up, CG. I am doing my best not to stand there with the refrigerator door open staring at it.

I just always wanted to make bacon, Vit.
I've looked into Canadian bacon and buckboard bacon, but they just aren't "bacon". So my sole intent when purchasing my first pork belly was to turn it into strip bacon. Hopefully to rival anything that can be bought. And the price is right.
This may turn into Pacanis' Bi-monthly Bodacious Belly Bacon thread
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Old 05-03-2013, 04:06 PM   #38
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Good thing you don't have that camera in the fridge, huh, Pac!
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Old 05-03-2013, 05:08 PM   #39
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If the first one is to your liking, you could have one brewing all the time and ready to go.
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Old 05-03-2013, 05:29 PM   #40
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If the first one is to your liking, you could have one brewing all the time and ready to go.
Exactly. I'm sure I'll get some sort of system going. Especially for as well as bacon freezes.
And then I can play around with different smoke.
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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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