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Really Nice!

Making Bacon

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Very nice. I JUST remembered I have a chunk of pork loin, cured for Canadian bacon, air-drying in the fridge. Oh, well, it'll get an extra half-day's drying time, as I'm not about to start smoking it at almost 8 p.m. CDT.

 

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1 hour ago, Captain said:

Over a year gone bye on this thread....  Ok wakey wakey.

This is my first ever attempt at bacon. I'm very happy.

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Thanks for looking.

 

Well I'm impressed. Please tell us how it tastes.

If you need a second opinion I live in postcode 4214, but can travel to kickatincanalong wherever that is !

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Captain, great results for your first try.  Lightly smoked?

My DH likes doing some non-smoked rashers too.  We cure it with pepper, bay leaves and a little garlic.

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Thanks. Yes I got lucky with the cut. After I got the belly home and had a closer look I knew what I wanted to do.  Home is 4213 @sartoric :D

I cured it quite simply with brown sugar, a little salt and black pepper.  Smoked it using Banksia cones.  I love the taste. Lightly salty, sweet smokey flavour.

Thanks again.

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This Bacon me Crazy,

My second attempt. I used Maple Syrup with this one. Very tasty indeed.

IMG_20161020_072543.jpg

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@Captain 

 

congratulations.  Id love a taste

 

the slab you worked with looks extra nice !

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Just finished our annual bacon making session although my pancetta is still in the garage for another few days.

There is the set up with the slicer and a couple of pics of meat.  We did half a belly as a simple recipe with sage, black pepper and a little garlic; another half was cured with maple syrup and the last half was done with honey.  We used hickory smoke and a Bradley smoker for about 6 hours to get the internal temp to 155F.  Really nice smoke flavour.

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2 hours ago, Okanagancook said:

Just finished our annual bacon making session although my pancetta is still in the garage for another few days.

There is the set up with the slicer and a couple of pics of meat.  We did half a belly as a simple recipe with sage, black pepper and a little garlic; another half was cured with maple syrup and the last half was done with honey.  We used hickory smoke and a Bradley smoker for about 6 hours to get the internal temp to 155F.  Really nice smoke flavour.

DSC01761.jpg

That looks beautiful! Is that slicer reliable? I am used to restaurant grade machinery and so I am curious what to buy for home use?

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It is a Chefs Choice slicer that I have had for about 17 years!  We still have the original blade and it seems sharp enough but perhaps time for a new one.  We only use it a couple of times a year and now we are lending it out a couple of times a year.  It has served us well.  Easy to use BUT when slicing the bottom part of the meat doesn't get sliced all the way so I do two slices then flip the meat and do two more which eliminates the flap of uncut meat...if that makes sense.  It is quite compact.  I put it in a pillow case to keep the dust off and store it on a shelf.  I will take some pictures for you tomorrow.

 

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I don't have much to add except that in my former career I used to sell equipment to the bacon slicing industry.

 

Makes me hungry to think of it.

 

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Here are a few pictures of the slicer.  It is 13 inches long, 11 inches wide and it about 10 inches high.

DSC01762.jpgDSC01763.jpgDSC01764.jpgDSC01762.jpgDSC01762.jpg

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Also check out the "someone please talk me out of buying this" thread for a discussion on slicers.

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