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Old 05-04-2013, 06:13 PM   #51
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Nothing *really* new on the bacon front to report.
I massaged and flipped it over this morning, but there was very little liquid in the ziploc. At least not what I was expecting.
It did feel more firm though already.
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Old 05-04-2013, 06:33 PM   #52
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Originally Posted by Zhizara View Post
Then somebody needs to over to Pac's and tape up the fridge so he'll stop peeking. It's his fault it's taking so long!
I have a brand new roll still in the wrapper of Duct Tape.
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Old 05-04-2013, 06:39 PM   #53
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How many more days?

bacon bacon bacon bacon

Thanks for the update
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Old 05-04-2013, 07:58 PM   #54
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How many more days?

bacon bacon bacon bacon

Thanks for the update
It will go on the smoker Thursday morning.
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Old 05-04-2013, 08:13 PM   #55
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It will go on the smoker Thursday morning.

Then what? Another seven days!?
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Old 05-04-2013, 09:25 PM   #56
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Originally Posted by pacanis View Post
It will go on the smoker Thursday morning.
Cool, getting there
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Old 05-05-2013, 06:12 AM   #57
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Then what? Another seven days!?
Then all one can do is hope the wait was worth it.
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Old 05-05-2013, 07:40 AM   #58
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Then all one can do is hope the wait was worth it.
Oh it will be worth the wait .. after all it's being made with love and lots of harrassment !
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Old 05-05-2013, 09:08 AM   #59
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Oh it will be worth the wait .. after all it's being made with love and lots of harrassment !
With a cast of millions
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Old 05-05-2013, 09:09 AM   #60
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Here's a web page Pac needs to visit and fully understand.

www.merriam-webster.com/dictionary/sharing


Quote:
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Okay everyone, back away. I would suggest you all go over to "What are you baking today" and drool over bakechef's latest creations. The bacon will still be there when you get back. Not ready, but still there doing its' thing. BTW, tha bacon is shy. It doesn't like being watched.
Be careful folks. I think this is a ploy to distract us so that Addie can move to the front of the line.
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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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