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Two 1sts and a 2nd

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  • Two 1sts and a 2nd

    Well here goes,
    I'm doin my second round of belly bacon, 4 types; CBP, chipotle, 6 pepper and brn sugar/maple.
    Also my 1st BBB. Was real happy with my first deboning attempt.
    Seasoned with KS,BS, garlic and onion power and light CBP.
    And finally a corned beef brisket in brine. I used a recipe from a Sonoma link that Dan supplied and tweaked it a bit from a recipe off of Triple D. I did ok separating the flat, but missed a little of the point (also my first attempt).
    I was gonna do some CB(notice the LOIN in the one pic {Rich}), but just flat ran outta time.
    The wait shouldn't be too bad cause the BB, will break it up next weekend.

    JT








    Last edited by Whisky Fish; 02-07-2010, 11:38 AM.
    JT

  • #2
    Looking good :-)
    baconlicious in fact :-)
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #3
      Whoa.....Man you are gettin after it!.....Nice
      Sunset Eagle Aviation
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      • #4
        Now that's gonna be a bushel of bacon! Looks good
        Ryan

        I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
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        • #5
          Bacon Overload for sure....... Looking good!
          sigpic

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          • #6
            Well I finished my belly bacon last weekend with great results;
            The maple was a big hit and I really like the 6 pepper blend.

            Here's the BBB

            After seein' Erains, I'm humbled, but at least I can taste mine
            Pretty tastey stuff.
            I also boiled up my Corned Beef but that's another post when I get 'er done.
            Thanks for checkin out my grub.
            Last edited by Whisky Fish; 02-07-2010, 11:38 AM.
            JT

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            • #7
              you did a nice job on that bbb. and streaky bacon :-)
              bacon

              I had a couple of boned out shoulders I sweet cured and honey roasted. after rolling I trussed them up with masses of string to make them hold shape. string round the middle, end to end - both axis and even end to end diagonal axis. It worked, made some nice slices - but a pita to do lol

              made nice packs to give away for christmas :-)

              But you can see from the roll lines how mad it was before i trussed it.
              you definitely boned your's better :-)
              Attached Files
              Made In England - Fine Tuned By The USA
              Just call me 'One Grind'



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              • #8
                Very nice indeed....Like them peppers.

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                • #9
                  wholy smokes man way to get it done points for sure
                  2-22.5'' weber
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                  • #10
                    Absolutely awesome. for sure.


                    Tom

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                    • #11
                      Great looking bacon! You have more ambition than I do I'm sure. I can only do one thing at a time or I lose my concentration.
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                      Smoke Vault 24

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                      • #12
                        I DID notice that :{) Both DO work... but the loin gives ya better slices, and is a bit cheaper. Nice work, bud!
                        In God I trust- All others pay cash...
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