Bacon Ratings?

ssorllih · Post by **ssorllih** » Tue Apr 09, 2013 00:15

Thanks! it is nice to be appreciated. There is really no particular line that i cut to for the bacon slab. Mostly it is a question of how thick do I want it. Then I eyeball it and hack away.

ssorllih · Post by **ssorllih** » Tue Apr 09, 2013 01:43

I started the slabs curing and the chunks are in the freezer. I have two more to cut but they will keep for a day or two.

Rick · Post by **Rick** » Tue Apr 09, 2013 17:07

Ross, I'd also like to thank you for the video on cutting up those butts. The video was worth a 1000 words as they say.

Rick

Chuckwagon · Post by **Chuckwagon** » Wed Apr 10, 2013 11:06

Me too pard! Your videos are terrific and your knowledge is remarkable. As everyone knows, our Ross Hill is sort of the unofficial "Grandfather" around these parts and his advice is always much appreciated. I think he's in great shape for a man over a century old!

Best Wishes pal,
Chuckwagon

ssorllih · Post by **ssorllih** » Wed Apr 10, 2013 14:42

Don't pay any attention to Chuckwagon! His mind hasn't been right ever since that charge up San Jaun Hill. He was tripper up near the top and rolled end over end clear to the bottom.