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Old 05-06-2013, 07:19 PM   #81
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Originally Posted by pacanis View Post
I might even slice a few strips, hold them up with my gloved hand for inspection, give myself a nod and continue
Or maybe I won't get past the first slice before I stop and get out the skillet
LOL!!!
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Old 05-06-2013, 07:48 PM   #82
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lookit them broad lean stripes of belly bacon across his topside...how are you fixin' to slice it, pac?
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Old 05-06-2013, 07:52 PM   #83
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Old 05-06-2013, 08:03 PM   #84
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lookit them broad lean stripes of belly bacon across his topside...how are you fixin' to slice it, pac?
The same way I slice pastrami, lean and mean...
I don't really like thick cut bacon, so somewhere on the order of 1/16" or a hair less would be nice.

The only way this bacon experiment is going to work is if I can use it like storebought; BLT's to ABT's, bacon weaves to wrapped shrimp or asparagus, next to some eggs or chopped with some beans.
I want it to stretch at room temp (that's why not too thick).
Like some strive to make homemade bread the same consistency of sliced storebought (ingredients aside), that's what I want from this slab. Or the next one. Or the next one.
When all is said and done here, I'm hoping to nail the texture. The flavor will come. That could come from playing around with the cure as well as the smoke. I just want it to behave like bacon. And I'm pretty particular when it comes to bacon
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Old 05-07-2013, 02:49 AM   #85
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From the comic strip "Shoe":

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Old 05-07-2013, 07:45 AM   #86
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It is amusing how the suffix of "oholic" is now part of every addiction. I don't doubt Dr. Bob and Bill didn't realize what they were starting with that one word.
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Old 05-07-2013, 08:17 AM   #87
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Two more days of watching bacon cure!!!
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Old 05-07-2013, 08:30 AM   #88
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You guys are obsessed! I mean, makin' bacon is interesting and all, but...
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Old 05-07-2013, 08:41 AM   #89
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You guys are obsessed! I mean, makin' bacon is interesting and all, but...
Be patient TL. Have you sent her your postage already?
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Old 05-07-2013, 09:17 AM   #90
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I went by Pac's house last night to drop of my SASE and this is what I saw on the front door

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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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