PapaSmokeMeatMaster
Newbie
- Apr 18, 2024
- 2
- 1
Naw,,,,, think of us more like enablers. Sounds sooo much better, lol.ok, you guys on this forum and this thread are VERY ADDICTIVE. I have never made bacon, but this one thread made me start this up!! Bad influence here!!
I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!Naw,,,,, think of us more like enablers. Sounds sooo much better, lol.
Nice looking bacon. Great job.I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!
powder garlic and white pepper
You may change your mind on that once it has cost you enough.Y’all are the best enablers out there!!
That’s the ticket to flavor town bacon. Nice work.I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
0.25% cure#1
1.5% non-iodized salt
0.75 % sugar
convert belly weight to grams!
powder garlic and white pepper
Your bacon looks wonderful!I will NEVER buy bacon again! Y’all are the best enablers out there!! Thank you!! Thank you!
Recipe
i told my wife the same as i need space for sourdough bread aging n now baconYour bacon looks wonderful!
Yep! I have to agree with the enabler part. I think I have convinced my hubbie that we should get an additional fridge. That way he can use the freezer to store hops for brewing and I can use the fridge for random bacon and sausage making sessions. Win, win.
Ain't that the truth!!it's a bit tough using up the store bought bacon I have in the freezer. It's just not the same.