gadgetgeek:
stuff going into the mix for this bacon
gadgetgeek:
It was a fairly long belly, it is twice as big as my last one.
gadgetgeek:
I tried to slice it evenly
gadgetgeek:
Three hunks, about 4lbs each
gadgetgeek:
All of the rub and the maple syrup created a good fluid cover for these nice chunks
gadgetgeek:
Good rub all over
gadgetgeek:
More rub
gadgetgeek:
still more rub
gadgetgeek:
bagged and ready.
gadgetgeek:
Nice Slab of thick porkbelly
gadgetgeek:
Nice Slab of thick porkbelly
gadgetgeek:
After the cure there is the smoking...
gadgetgeek:
After the cure there is the smoking...
gadgetgeek:
After the cure there is the smoking...
gadgetgeek:
After the cure there is the smoking...
gadgetgeek:
Slicing off the skin while it is still hot/warm
gadgetgeek:
Slicing off the skin while it is still hot/warm
gadgetgeek:
Slicing off the skin while it is still hot/warm
gadgetgeek:
I sliced it on Chef Fred's slicer
gadgetgeek:
I sliced it on Chef Fred's slicer
gadgetgeek:
Then I vacuum bagged it in 2lb batches
gadgetgeek:
I cook it in the oven on a cookie sheet with parchment on it This is batch one I think..
gadgetgeek:
When I pulled it out of the freezer and let it defrost it looked like this
gadgetgeek:
On the cookie sheet
gadgetgeek:
Almost done - this is the second batch taken out of the freezer on 7/26/13