Bacon Pr0n

accuseal · Jan 20, 2013

My first attempt ar bacon. Pork belly cured for 9 days. Brown sugar, pink salt, coriander, black pepper and a little rosemary. Turned and massaged in frig every 2 days. Applewood smoke on my WSM. 200 deg F for about 3 hours. Pulled when the internal temp was 150 deg.

Sliced up with the 14" Wusthof Grand Brisket Slicer that Santa brought me. This is an amazing piece of cutlery.

campdude · Jan 20, 2013

Sounds good, but no pron?!

darkdrako · Jan 20, 2013

That looks delicious!

Teamfour · Jan 20, 2013

Real nice!

Mason Dixon Bowhunta · Jan 20, 2013

Good looking bacon. I'm dying to try to make some.

Titch · Jan 20, 2013

No more store stuff now,nice.
Good knife skills.
Cheers.
Titch

JohnHB · Jan 21, 2013

You make it sound so simple. I'll have to change my technique as I tend to complicate matter. I agree with Titch good knife skills - very consistent.
John

Bacon Pr0n

accuseal

Knows what a fatty is.

campdude

Babbling Farker

darkdrako

Well-known member

Teamfour

is One Chatty Farker

Mason Dixon Bowhunta

is one Smokin' Farker

Titch

somebody shut me the fark up.

JohnHB

is one Smokin' Farker

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