rgreenberg2000
Well-known member
In an effort to distract myself from looking up my shipment tracker (again), I decided the best thing I could do was some prep for when my RT-700 touches down here in California. So, bacon happened.....well, at least it got started. I've done many batches of bacon, tried a lot of different techniques, but have landed on a simple dry cure (Cure #1, Salt, Sugar), and hickory smoke as the method that works best for me. Picked up a whole belly slab from CostCo, cut it into thirds, weighed it out, and rubbed in the appropriate amount of cure. It's going to take a 7-10 day nap in the fridge, after which, it will (hopefully), get smoked up on my new Bull! Looking forward to it!
Whole slab:
Portioned out (with some trimmings skewered up for the grill tonight):
Rubbed up with cure, ready to nap:
......as of this am, my grill was in Atlanta (only 2,450 miles to go!)
Rich
Whole slab:
Portioned out (with some trimmings skewered up for the grill tonight):
Rubbed up with cure, ready to nap:
......as of this am, my grill was in Atlanta (only 2,450 miles to go!)
Rich