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  • #31
    Good job ,,,,Richtee....nice lookig bacon.
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    • #32
      yumm bacon I like #s of bacon-Garlic? some things go Without garlic-but u a hunky.

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      • #33
        Wow, Rich, that bacon looks better than what you get in the store. Nice job.
        Dawn

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        • #34
          Originally posted by irishteabear View Post
          Wow, Rich, that bacon looks better than what you get in the store. Nice job.
          Not to brag - but it is. Not hard to do tho, really. As you know from most anything else one takes time and care to do at home :{)
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          • #35
            I can not wait to do belly bacon.!!!!
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            • #36
              had bacon sarnies for lunch.
              'course this was real bacon not american lol
              Made from boned leg
              Almost fat free and taste's great.

              The thing ytou really notice is when frying it doesn't shrink, none of that white crap comes out and because there's no added water it cooks real quick too :-) ]
              darn good sarnies :-)
              Alas no pics. I had 4 oz thin sliced bacon, 2 slices jarlsberg and ketchup on my homemade bread.

              Like ham, smoked salmon and sausages it looks like I'm now going to be making all our bacon as well :-)

              I will be curing some belly bacon this week - but for chunkng into small cubes for use as lardons rather than bacon slices :-)

              But that lot looks great rich.
              Soon as I sort out my cheap-to-run cold smoker I'll start smoking the bacon as well :-)
              Made In England - Fine Tuned By The USA
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              • #37
                Great job Rich thanks for sharing getting hungry
                points
                sigpicJack

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                • #38
                  hard to believe you used TQ, instead of pink salt.........

                  did you leave the skin on, or take it off?


                  let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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                  • #39
                    Missed this bacon thread! (Or maybe was still waiting for other sites to load) Looks great Rich. Man I sure need a better slicer. Looks like you got a nice one.
                    Keith

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                    • #40
                      That bacon looks great! my dads always looked odd when he made it.. I'm getting settled into my new place and plan on buying a new smoker.. more time to do things I would like to get done now a days

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                      • #41
                        Great!

                        Oh Man....that looks good.
                        Nice work.

                        Dave

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                        • #42
                          Nice thread Rich. I'm looking forward to doing some bacon soon. I'll be using what the packing house calls "rib bellies"; a side with the ribs still attached. When seperating these ribs I can leave all the meat to the side rather than split the difference into the ribs. It makes for some reall nice meaty sides.

                          Soon enough!

                          Again, a great post and some fine looking bacon!
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                          • #43
                            Sure wish I had a packing house around me that carried things like that. Briskets even....................none.

                            Originally posted by DangerDan View Post
                            Nice thread Rich. I'm looking forward to doing some bacon soon. I'll be using what the packing house calls "rib bellies"; a side with the ribs still attached. When seperating these ribs I can leave all the meat to the side rather than split the difference into the ribs. It makes for some reall nice meaty sides.

                            Soon enough!

                            Again, a great post and some fine looking bacon!

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                            • #44
                              Looks great ,gunna have to find me some bellies
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                              • #45
                                Rich, at what time do you take off the skin? Before or after curing?
                                Al

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