Like a kid in a candy store...

S

superdan

Full Fledged Farker

Joined

Aug 21, 2011

Messages

321

Reaction score

153

Points

0

Location

Sacramento, CA

• Dec 7, 2012

• #1

Just got back from the butcher to pick up my hog. Ended up with 24 pounds of belly for bacon... All this bacon talk around here has me pumped!
Also had one whole front leg and shoulder kept whole, can't wait to smoke that beast!

 

gtr

somebody shut me the fark up.

Joined

Oct 16, 2010

Messages

13,196

Reaction score

46,899

Points

0

Location

Culver City, CA

• Dec 7, 2012

• #2

Well...back to work to see if I can get un-jealous! :hungry:

 

IamMadMan

somebody shut me the fark up.

Joined

Jul 30, 2011

Messages

14,879

Reaction score

18,993

Points

0

Location

Pemberton, New Jersey

• Dec 7, 2012

• #3

superdan said:

Like a kid in a candy store...

Click to expand...

Pig Candy....

 

trufunk

Full Fledged Farker

Joined

Nov 14, 2011

Messages

429

Reaction score

152

Points

0

Location

San Antonio, Tx

• Dec 7, 2012

• #4

Nice Super D, cooking that on your gator? I would love to see the pics of the process.

 

P

PatioDaddio

Babbling Farker

Joined

May 4, 2008

Messages

3,034

Reaction score

2,044

Points

0

Location

Boise, Idaho

• Dec 7, 2012

• #5

Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!

Congrats!

John

 

S

superdan

Full Fledged Farker

Joined

Aug 21, 2011

Messages

321

Reaction score

153

Points

0

Location

Sacramento, CA

• Dec 7, 2012

• #6

trufunk said:

Nice Super D, cooking that on your gator? I would love to see the pics of the process.

Click to expand...

Oh yes, the Gator is gonna have a busy Holiday season. I'll keep the posts coming. Doing bacon, breakfast sausage and making lard this weekend. I love it!!!

 

P

PatioDaddio

Babbling Farker

Joined

May 4, 2008

Messages

3,034

Reaction score

2,044

Points

0

Location

Boise, Idaho

• Dec 7, 2012

• #7

superdan said:

Oh yes, the Gator is gonna have a busy Holiday season. I'll keep the posts coming. Doing bacon, breakfast sausage and making lard this weekend. I love it!!!

Click to expand...

Show off!

John

 

M

mbshop

Babbling Farker

Joined

Jun 24, 2007

Messages

4,681

Reaction score

2,725

Points

0

Location

visalia, ca

• Dec 8, 2012

• #8

and here i get excited doing a small butt !

 

S

superdan

Full Fledged Farker

Joined

Aug 21, 2011

Messages

321

Reaction score

153

Points

0

Location

Sacramento, CA

• Dec 8, 2012

• #9

PatioDaddio said:

Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!

Congrats!

John

Click to expand...

It means I better decide on my cure recipe quick
I'm thinking most I'll just do TQ, brown sugar and some black pepper. I was gonna maybe do some with TQ and a bbq rub but I'm not really sure how that'd be... Anyone ever make bacon using a rub they use on butts or briskies?