Page 1 of 1
Another Run at Bacon
Posted: Wed Mar 14, 2018 8:07 am
by Swamp Donkeyz BBQ
Doing another round of bacon. Cured for seven days, air dried for 24 hours, ad then smoked with post oak. Slicing and quality control will happen tonight.
Re: Another Run at Bacon
Posted: Wed Mar 14, 2018 8:32 am
by OldUsedParts
Re: Another Run at Bacon
Posted: Wed Mar 14, 2018 8:36 am
by Boots
Send a slab to my house for testing.
Re: Another Run at Bacon
Posted: Wed Mar 14, 2018 9:42 am
by Swamp Donkeyz BBQ
@ OUP; They kids all flew the coop on me for Spring Break. They have the week off from school and baseball, so they decided to go visit family in New Braunfels.
@ Boots; I'm pretty sure the kids would hurt me if they came home and the bacon was gone. They called to check on it last night.
Re: Another Run at Bacon
Posted: Wed Mar 14, 2018 10:08 am
by bsooner75
Looking good. I need to give bacon another go. Been too long
Sent from my iPhone using Tapatalk
Re: Another Run at Bacon
Posted: Tue Apr 10, 2018 8:16 pm
by cyberstrategist
Did you soak it before letting it sit for 24 hours in the fridge? I usually soak/rinse about three times before it's not too salty.
Just wondering...
Re: Another Run at Bacon
Posted: Wed Apr 11, 2018 1:00 am
by guyeddie
And now I crave for a whole slab of bacon. I'm starting to have this insatiable hunger.
Re: RE: Re: Another Run at Bacon
Posted: Thu Apr 19, 2018 12:57 pm
by Swamp Donkeyz BBQ
cyberstrategist wrote:Did you soak it before letting it sit for 24 hours in the fridge? I usually soak/rinse about three times before it's not too salty.
Just wondering...
I rinse it really good, then dry it. No soak.
Sent from my SAMSUNG-SM-N920A using Tapatalk
Re: Another Run at Bacon
Posted: Tue Apr 24, 2018 10:39 pm
by Txdragon
Boots wrote:Send a slab to my house for testing.
Yup.. Me too!
however, I miss the presence of your Quality Control Team but I imagine they were behind the Scenes in this one, eh ? 
