I do.
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Who makes their own bacon?
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Originally posted by menglert View PostYep. 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.
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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.
Last edited by Grizz83; 11-07-2019, 04:49 PM.
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Originally posted by flywise View PostI have my first pork belly curing right now. Been 3 days and Dan hardly wait until day 7
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
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