Thread: Doing God's work....

Originally Posted by henryconchile

Ah, reminds me of when I used to make Canadian bacon and Italian pancetta a few years back. I think I'll start another bacon-making run this year.

Ever since I got cats, pancetta has been out of the question. This little gold one has a bit of alley cat in him and loves red meat. Unless I hung it in the center of the room, close to the ceiling it wouldn't make it over night.

Originally Posted by pixelfixed

Good Man gods work for sure.Best thing I like about makin bacon is you can cut the slices as thick as you want.Like mine at least 3/8 thick.

I like the fact that it's dry cured. No splatter or popping when you cook it because the water content is so diminished. And, of course, the superior flavor. Everyone thinks I'm crazy until they taste it. Now I can't make it without a dozen people lining up for their cut.

Originally Posted by Devilpup

Just remember before and after pics or it didn't happen.

You got that. Stay tuned.

why dont you slice with an electric knife, like for turkey?

So here's the update. The last week has been uneventful as the curing process is fairly boring. But that all changed on Friday night/Sat afternoon. I'm nominating myself for sainthood.

Originally Posted by OCDshaver

So here's the update. The last week has been uneventful as the curing process is fairly boring. But that all changed on Friday night/Sat afternoon. I'm nominating myself for sainthood.

I second the nomination.

Oh dear Lord, Jesus, I think a spring in my head just broke! I can't even begin to say how good that looks. You, sir, are definitely worth of sainthood. Though unnecessary, I would like to third the nomination!!!!!!

Now that's what I like to see!!! Old school awesome bacon. The bradley smoker is one of my best friends too! Gods work is right!

Looks like a fine machine ya got there
Made mine in metalshop about 50 yrs ago,has served us well.
As is tradition in or family am running an 8 lb prime rib for tomorrows dinner.
About 12 hrs cold smoked (90 ish degs.)
Pack that puppy in rock salt and into a 500 deg oven she go's))

Originally Posted by bamabubba

Oh dear Lord, Jesus, I think a spring in my head just broke! I can't even begin to say how good that looks. You, sir, are definitely worth of sainthood. Though unnecessary, I would like to third the nomination!!!!!!

LOL. Thank you. I appreciate your enthusiasm. The next two smoked projects are duck hams and salmon. When it happens, I'll post more pics.