I was wondering if you had a proper slicer.
Nice work Roy!
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I was wondering if you had a proper slicer.
Nice work Roy!
Thanks Mike, I'm looking forward to eating some of it.
'Proper' is a relative term---I couldn't afford the $2000 to $3000 for a Hobart, but I could afford about $200 on Ebay for a 10 inch that's made by the C. H. Ina Company.
I've got most of the kinks worked out. The 'sharpener' was more like using concrete. I took it off and used a small Arkansas White to do the sharping. I had to shim the backing plate as it wasn't straight and to get it where it needed to be, it would hit the blade.
Attachment 346013
All in all for $200 it's not a bad little slicer.
Righteous Roy! I have always wanted to make my own bacon. Of course I haven't bagged a ferel pig for quite a while now plus, I don't know that there is enough fat on a ferel pig to make bacon. Good meat, just not as "marbled" as a farm raised pig.
I have used Roys recipe and recomend it.:tu
The slicer I have is a very chep one but for bacon I use a sharp knife and make thick cut.............
Many thank Tim. I am tempted to use the guy's recipe who has a licensed shop in Alberta. It uses Light Brown Sugar. He's a young guy and I really like his channel. Check him out.
https://www.youtube.com/watch?v=7KaqWcP6Vec&t=1720s
Morning Sunshine!! Hehehe----You don't need to watch the video, there's a complete recipe at the end. It's basically the same--in that it's an Equilibrium--but it's in metric. I do have a k and kg scale so it's not a problem.
You could just use the old one but substitute the brown sugar for the white.
Darn you Roy, posting Canadian sausage makers r3cipes..
So I went ahead and ordered some Prague pink.
;)
Me thinks I’ll start with bacon…