buckytom
Chef Extraordinaire
cool!!!
well, get out there on the lake and point your boat east.
well, get out there on the lake and point your boat east.
Makin' Bacon!
- Thread starter pacanis
- Start date
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If you have answers, please help by responding to the unanswered posts.
vitauta
Executive Chef
Yum, bacon shrapnel it is--fire away!! 
Cooking Goddess
Chef Extraordinaire
Before you fire your bacon ammo could you give us all a heads-up? We can be waiting with toasted bread or pizza dough when it launches, giving us more area to catch the flying goodness with!
Zagut
Head Chef
Pounding knifes and forks on table. (As per Buckytoms instructions.)
"We want Bacon!"
"We want Bacon!"
"We want Bacon!"
And we don't wanna wait.
After all it's bacon we're talking about here.
"We want Bacon!"
"We want Bacon!"
"We want Bacon!"
And we don't wanna wait.
After all it's bacon we're talking about here.
Pounding knifes and forks on table. (As per Buckytoms instructions.)
"We want Bacon!"
"We want Bacon!"
"We want Bacon!"
And we don't wanna wait.
After all it's bacon we're talking about here.
When you can snatch the pebble from my hand,
it will be time for you to eat bacon.
Somebunny
Executive Chef
So.....Pac when the bacon is finally "bacon" please keep the following in mind
Lol!
Lol!
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vitauta
Executive Chef
bacon in the makin'....
how's our bacon lookin' this mornin' pac?
how's our bacon lookin' this mornin' pac?
Addie
Chef Extraordinaire
No bacon for the kitties! And that is an order. No matter how cute you think they are! 
Andy M.
Certified Pretend Chef
Pac, has there been a lot of liquid released from the pork over the past week?
Thanks. I think I've got it covered
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)
Not at first, Andy, but I'll bet I've got 1-1/2 cups now.
Andy M.
Certified Pretend Chef
That sounds like a lot. I guess that's part of making it firmer.
Zagut
Head Chef
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.
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.
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.
