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Author Topic: Pork belly bacon.  (Read 8262 times)

Offline NRA4LIFE

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Re: Pork belly bacon.
« Reply #15 on: June 10, 2016, 11:09:11 AM »
One of my Memorial Day weekend projects, belly from Costco.

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Look man, some times you just gotta roll the dice

Offline Blacktail Sniper

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Re: Pork belly bacon.
« Reply #16 on: June 10, 2016, 11:44:08 AM »
 :tup:
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It is better to be consistently incorrect than inconsistently correct...

Sarcasm: The ability to insult stupid people without them realizing it. 

My level of sarcasm depends on your level of stupidity...

Sarcasm makes smart people laugh and stupid people mad.

Offline Angry Perch

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Re: Pork belly bacon.
« Reply #17 on: June 10, 2016, 11:56:16 AM »
Quote from: NRA4LIFE on June 10, 2016, 11:09:11 AM
One of my Memorial Day weekend projects, belly from Costco.

Dang that looks good!
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Low T Beta Male
Domesticated simpy city dwelling male
Low T/ high estrogen = illogical thinking
You must have a learning disability
Low IQ mut [sic] faced bimbo.
You see it here with some of the less intelligent and stable types.
Leveler boy.

Offline NRA4LIFE

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Re: Pork belly bacon.
« Reply #18 on: June 11, 2016, 01:38:31 PM »
Dang, I should have brought you some over yesterday.  My bad.
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Look man, some times you just gotta roll the dice

Offline Blacklab

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Re: Pork belly bacon.
« Reply #19 on: June 13, 2016, 04:32:00 PM »
Nicely done  ;)
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Offline pd

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Re: Pork belly bacon.
« Reply #20 on: June 13, 2016, 04:38:02 PM »
This guy is a wealth of butchering knowledge.  A cleaver use of pork belly.


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Si vis pacem, para bellum

Offline Southpole

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Re: Pork belly bacon.
« Reply #21 on: June 13, 2016, 10:59:37 PM »
 :yeah: :yeah: :yeah: That's what I'm talking about!
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Offline Fishnfowler

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Re: Pork belly bacon.
« Reply #22 on: June 13, 2016, 11:57:04 PM »
I put up slightly more than 60 pounds of bacon a year.  Personally, I hate pink salt.  My lifelong hatred has been recently reaffirmed with the declaration that it causes cancer.  I'm a kosher salt and brown sugar kind of guy.  Put a 5 pound strip into the bag with 1/4 cup salt and 1/4 cup brown sugar.  Turn every day for a week then smoke to personal taste.  Chill, slice, and freeze. 

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