Who makes their own bacon?

[JAB 1]

I do.

[texan4ut]

I do.

That is a slab of Bacon LOL

[MRWHITE87]

dad. gum.

[mdm7]

livin right

[menglert]

Buckboard Bacon ... Came out great. Have always followeed Ruhlman's recipe. This was my first one not using belly though

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[Grizz83]

Looks good! Did you buy a boneless butt?

I just made about 15 pounds of buckboard that I need to slice this weekend. I need a better slicer. The $75 cabelas grinder is a gutless POS.

[menglert]

Yep. Boneless butt then butterflied out the thick end.

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[Grizz83]

Yep. Boneless butt then butterflied out the thick end.

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Cool. That's what I usually get too. Then on this latest round, all they had was bone-in, so that's what I got. When you cut the bone out, you can just sorta keep cutting through it and you will end up with 2 good slabs the meaty bottom portion and the top portion (with fat cap). The sliced, finished product of the top portion looks pretty close to regular ol' bacon made out of a belly.

They are cheaper too, so I'll probably keep getting the bone-in.

[texansfan]

I'm asking santa for a Hobart this year

[Grizz83]

That the 7.5" cabelas grinder? That's the one I have. Its a piece of junk! I actually was gonna ask for a big commercial slicer for Christmas as well, but I came across a deal last night actually on FB marketplace, and couldn't turn it down. Berkel model 829 12" slicer. It's an older model, but these things are very well made and darn near bulletproof. $250. It went through a slab of bacon in seconds and effortlessly.

[TexanDuke]

Are y’all cutting pork butts in half through the middle to achieve thinner slices? Probably a dumb question


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[Grizz83]

Are y’all cutting pork butts in half through the middle to achieve thinner slices? Probably a dumb question


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I do, yes. Makes for less curing time as well.

[texansfan]

What's the lowest ambient temperature you've ever smoked bacon
I just did twenty lbs over the weekend but it doesn't seem overly smokey

[flywise]

I have my first pork belly curing right now. Been 3 days and Dan hardly wait until day 7

[texansfan]

I have my first pork belly curing right now. Been 3 days and Dan hardly wait until day 7

Dry cure with pink salt or brine?
And it's supposed to cure at least ten days so the salt becomes equalized by the sugar or you'll have salty meats.

Nothing a lil ice water bath can't cure tho.

I love making bacon
But I hate slicing it
I need A HOBART but don't want to drop the coin
Or I need to make friends with someone that works in a grocery store