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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-06-2013, 04:51 PM   #31
fantomlord
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Thank you! That's freehand, but a sliver is definetly the way to go, for sure.

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that was sliced freehand?!
now I'm hungry and impressed
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Unread 02-06-2013, 04:52 PM   #32
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Looks great! I'll take a pound please...
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Unread 02-06-2013, 04:57 PM   #33
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Looks great! I'll take a pound please...
Just a pound, that's it? Lol!;)

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Unread 02-06-2013, 08:27 PM   #34
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Thank you, I hope your BACON turns out great:)

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Oh it will! Been making the maple bacon out of Michael Rhulman's Charcuterie book for years.
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Unread 02-06-2013, 08:32 PM   #35
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you'll never buy bacon again
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Unread 02-06-2013, 10:05 PM   #36
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How can you not be proud of that. Great job.
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Unread 02-06-2013, 10:25 PM   #37
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Looks great. As the fates would have it, I've got two two-pound bellies curing in the fridge right now. They've been there about ten days. Think I'll smoke 'em tomorrow. It'll be my first home cured and smoked bacon.
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Unread 02-06-2013, 10:35 PM   #38
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Wow! I am at a loss for words, looks really great!
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Unread 02-06-2013, 10:42 PM   #39
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Looks great. As the fates would have it, I've got two two-pound bellies curing in the fridge right now. They've been there about ten days. Think I'll smoke 'em tomorrow. It'll be my first home cured and smoked bacon.
I usually cure for 7 days and dry in fridge for 2. You should prob pull them and give a good rise under cold water then dry in the fridge over night. Just my
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