Time to make you guys hungry!!!

[carpsniperg2]

SORRY HAD TO SHARE.

Here is a pile of side pork that I did the other day. Its cured with buckboard bacon cure. I love home raised and cured bacon. I can make myself sick on it Turned out great and the bacon ends sure make the homemade potato soup and clam chowder I am about to chow down on tasty!!!!

[Wea300mag]

That looks great but what about our New Years Resolution? 

[C-Money]

Oh my. That looks so good. 

[carpsniperg2]

That looks great but what about our New Years Resolution? 

I am a carb buster!!! BACON IS FAIR GAME MY FRIEND

[Kc_Kracker]

nice pig carp, i really want a bacon slicer!

[carpsniperg2]

I want one to That little sun of a gun makes me cuss to much. It's not even close to having a long enough stroke to slice the bacon right. So I have to kinda 45 it in there and it takes forever to cut. If It had about 6" more travel it would be perfect! It works but is kinda a pain.

[ANDERWAGON]

What time is breakfast?  Good looking stuff! 

[carpsniperg2]

I thought about throwing that whole pile in the fry pan That's from 2 of the 6 slabs. The other 4 were from my uncles pig that I cured and smoked and sliced for him.

[BOWHUNTER45]

That looks tasty ...knock yourself out  my speech is alittle slurry right now 

[Quackwhacker]

It made my stomach growl. How long did you cure it?

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[carpsniperg2]

I kinda vary it depending on the thickness of the side pork. Most the time it's around 10 days but these were not as thick. These stayed in for 7 days.

[Skyvalhunter]

You dirty rotten Scoundrel you just had to rub it in didn't you!!!

[carpsniperg2]

I know I fill guilty!!!

[Huntbear]

You using Hi Mtn. Seasonings?

[carpsniperg2]

I use almost all there stuff. This is Buck board bacon