Ain't been a bacon thread in a while...

[CapLock]

Ive never heard of this so called bacon limit.

[ChickNorris]

There is one person conspicuously absent from this thread & I'm still waiting for their bacon to be available...

Ehem!?

[ChickNorris]

Ive never heard of this so called bacon limit.

Giggle

[DFBrews]

I started curing a belly from Costco this morning and am soaking the paatarami and corned beef to prep for cooking

[Grant H.]

There is one person conspicuously absent from this thread & I'm still waiting for their bacon to be available...

Ehem!?

Me, or GG?

I posted already...

Going to the store to buy some beef today to start curing. Gonna do some tried and true brisket, but I am going to try making some out of chuck. Chuck generally has really good marbling, but is usually thick. Going to have to try and cut "bacon slabs" out of it, and see what I can do.

Don't worry, our conversation has not been forgotten.

[ChickNorris]

; )

[Grant H.]

Brisket turned into Bacon Slabs...
20190225_174330 by ARNEWB, on Flickr

Dry Brine and Cure:
20190225_174336 by ARNEWB, on Flickr

Dry Brine onto a hunk of brisket in the bag:
20190225_175533 by ARNEWB, on Flickr

And the chunks all laid into the fridge to cure for 5-ish days:
20190225_180955 by ARNEWB, on Flickr



Probably smoke it Saturday night... Should be ready for a test on Sunday morning!

[FireMoth]

Ya'll complicate the #!*& out of raw meat, you know that?

[Grant H.]

Ya'll complicate the #!*& out of raw meat, you know that?

You don't like bacon?

[fj605]

I smoked a couple batches over the weekend. Red pepper with honey and a black pepper with maple syrup. They're good enough that I'll probably continue to make my own. Definitely going to start looking for a slicer.