Buck Board Bacon sliced and sealed "Pron" OK Here are the Pictures!
I was worried the BBB would not slice up nicely "edges were not nice and neat" I was surprised it came out almost perfect. Here are some pictures of it after slicing on the score of the century meat slicer I bought for 100.00 a month ago. Oh Yeah!! Note to myself, keep finger away from blade!! "Just barely touched it turned off when cleaning. Sharp little thing! Only thing is with 2 butts I got way more than I thought I would get! Have a full freezer now
06-10-2008 07:06 AM
06-10-2008 07:13 AM
No pics....didn't happen :biggrin:
06-10-2008 08:48 AM
Don't flip off the BBB, it isn't the BBB's fault.
06-10-2008 08:50 AM
LOL, Just didn't want you all to lose sleep worrying about me. Just wanted to show that I did get prompt medical attention!
06-10-2008 08:51 AM
Nice slicer. Nice Bacon. Bad Blood!
06-10-2008 09:00 AM
Yep I love the slicer! Just can't understand why the wife makes me keep it in the basement instead of the kitchen counter.
06-10-2008 09:11 AM
Very nice!! Bet that slicer sure makes things easier.
06-10-2008 10:01 AM
how did you cure that David? Looks really good!
06-10-2008 02:43 PM
I used the Hi Mountain BuckBoard Bacon Cure. Put cure on and put in sealed bag for 15 days and then smoked till 145. I also made some Canadian Bacon and posted the pictures yesterday. Both came out far better than I thought. Even the wife was impressed. Although I had to watch her roll her eyes everytime I brought it up 5 times a day for the 2 weeks it was curing.