Guns International

My Christmas bacon in the making

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  • baboon

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    May 6, 2008
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    Out here by the lake!
    DBB20E42-E1EF-4F84-B18F-47581AAEDA60.jpeg
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    DK Firearms
     

    baboon

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    Out here by the lake!
    Sounds like it'll be ready next Wednesday Roun 4.
    I might have to smoke it early or late. I forgot to mention its got to be washed then set on a wire rack. Besides Wednesday I hang with the neighborhood guys, so smoking might not happen Wednesday

      • After the cure, the pork belly needs to be rinsed and returned to the fridge to develop a sticky skin called a pellicle. Place the pork belly on a wire cooling rack on top of a cookie sheet before returning to the fridge. You need to leave your bacon in the fridge for 12-24 hours.
     

    baboon

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    Out here by the lake!
    Looks good so far.

    Sent from my SM-S906U using Tapatalk
    I was wrong I have pecan wood on for smoke. It's actually bacon right now, but the smoke will just improve the taste. I'm looking forward to it. I haven't bought any bacon in a while. I'm ready for a big greasy breakfast with bacon fat basted eggs.
     
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