View Single Post
Unread 11-08-2012, 10:21 AM   #9
chriscw81
is One Chatty Farker
 
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
Uploads: 0
Default

Quote:
Originally Posted by Sean "Puffy" Coals View Post
Well, first time I went to pick up the bellies, the butcher didn't have them. Apparently the place they get their meat from ran short. The guy was very apologetic. But this morning, I called to see if they were in before wasting a trip.



The case weighs in at just over 23lbs. I wasn't expecting them to be loose like that- I thought they'd be in cryo, but this way will actually be easier I think.

I also got some of my anniversary presents a couple days early, which included a new slicer:



That sucker is sharp, too! Gonna make slicing this bacon very easy. I'm salivating already!!!

Hopefully going to get the cure going tomorrow after work, saturday at the very latest.
I like to start my cure on a Friday or Saturday and 2 Sundays later I'm ready to smoke my bacon. It works out perfect for 6 or 7 days to cure, 1 day resting out in open in the fridge, and day to smoke.

Sent from my Galaxy Nexus using Tapatalk 2
__________________
[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B]

[B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B]
chriscw81 is offline   Reply With Quote