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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-02-2013, 01:38 PM | #31 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'll be right over!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-02-2013, 02:10 PM | #32 |
Knows what a fatty is.
Join Date: 12-28-12
Location: Miami, Florida
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looks amazing!
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02-02-2013, 02:29 PM | #33 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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nice lookin' bacon!
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Matt...Sauk City, WI |
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02-02-2013, 02:34 PM | #34 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Nice!
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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02-02-2013, 04:06 PM | #35 |
Babbling Farker
Join Date: 07-04-10
Location: Rancho Cucamonga, CA
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That looks great. Bacon is on my "must do" list, but I still haven't done it.
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Used to have more stuff... thinned the herd Happy with what I have Life is good |
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02-02-2013, 05:32 PM | #36 |
Take a breath!
Join Date: 12-27-12
Location: Warrenville, IL
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Yummmm
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Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold |
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02-02-2013, 05:34 PM | #37 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Whats it going to cost in postage to get some down here?
looks great. Cheers. Titch |
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02-02-2013, 07:13 PM | #38 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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We made our own bacon this year and I love it. Yours looks good. You will never go back to store bought bacon now!
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Chris- Midwest BBQ Outreach |
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02-03-2013, 12:55 AM | #39 | |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Quote:
Yep I've noticed that as well. Low and slow seems to be the key for cooking it, at leases that is what has given me the best results when frying it up. @yellowhair - I'm loving the slicer so far! We used it a fair amount butchering weekend and then it got a good workout when we made up this batch of bacon. No regrets so far, runs pretty quiet, easy to clean and has plenty of power. Thanks for all the comments folks! This was my 3rd batch and I feel like I finally dialed in the cure, saltiness and found the wood (cherry) that I really like.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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02-03-2013, 08:34 AM | #40 |
Knows what a fatty is.
Join Date: 01-23-13
Location: Conroe, Texas
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Looks awesome
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02-03-2013, 08:48 AM | #41 |
On the road to being a farker
Join Date: 09-03-11
Location: Hainesport, NJ
Name/Nickname : Dominic
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That looks awesome! What model slicer is that?
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Weber Performer :mrgreen:, Weber Genesis Silver C, Weber Smoky Joe, Mini-WSM, Great Outdoors -(Ugly Vertical Cabinet), cheap a%% Kingsford Kettle In the end it will be okay. And if it's not okay, it's not the end. |
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02-03-2013, 09:00 AM | #42 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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It's a Cabela's 8.6" commercial-grade meat slicer, I was going to get the 10" but they were completely sold out at Christmas. After using this one, not sure I would have "needed" the 10".
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-22-2013, 10:25 AM | #43 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Do you have an issue with the bacon "smearing" on the cutter? I can't get clean cuts on my 10" slicer.
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BWS Party |UDS|Maverick ET-73 |Maverick ET-732 |Super Fast [COLOR=DarkOrange]Orange[/COLOR] Thermapen | BBQ Guru DigiQ |Two 100 QT crawfish boiling rigs | LEM Meat Grinder | Grizzly Sausage Stuffer Smokin-n-Style BBQ Team - Pitmaster Lagniappe Chili Team - Head Cook KCBS CBJ |
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04-22-2013, 01:36 PM | #44 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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@Teamfour - I haven't had any issues when slicing bacon so far. I did find that putting the belly with the fattier side down so the blade made contact with the meater portion of the belly help a bit but I was able to slice it pretty much any direction I'd like without any issues.
One thing I did do was chill the belly overnight in the fridge before slicing. Are you slicing chilled meat as well?
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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04-22-2013, 01:51 PM | #45 |
Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Very Nice!
Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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