Sliced my cured bacon today
Posted: Wed Mar 09, 2016 05:25
2 weeks ago I scored two beautiful skin on pork bellies when I went to pick up my 16 lbs of hard back fat. $2.99 a pound for the pork belly, and $1.99 a pount for the hard back fat.
Cured 25 lbs of bacon for the past 2 weeks, and sliced it all today. Smells awesome!
Just had to make a token BLT out of the scraps! Wonderful!
Made 22 lbs with brown sugar, cinnamon, and maple syrup (my wife and my boys favorite)
The other 3 lbs I used to make some curry bacon for myself too (my favorite!)
The Hobart 410 made short work of the slicing, especially since I partial froze the bacon for about an hour first, sure helps when slicing!
Cured 25 lbs of bacon for the past 2 weeks, and sliced it all today. Smells awesome!
Just had to make a token BLT out of the scraps! Wonderful!
Made 22 lbs with brown sugar, cinnamon, and maple syrup (my wife and my boys favorite)
The other 3 lbs I used to make some curry bacon for myself too (my favorite!)
The Hobart 410 made short work of the slicing, especially since I partial froze the bacon for about an hour first, sure helps when slicing!