[ARCHIVED THREAD] - Made my own home cured bacon...with pics...56k NO WAY you want to come in here - Pics Fixed!! (Page 2 of 2)
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That's most excellent looking bacon!  Thank you! That really means a lot, coming from you...I've seen & drooled over your posts about your own raised stock, and the packages from the butcher...God Bless! And thank you for setting this to non archive; much appreciated... |
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details on your slicer??? That is my old one that I got from Northern Tool, but I think they stopped selling it. Cabela's sells the same one, though, as well as a 12 inch model, and Sausage Maker sells the 12 inch model, too. But in all honesty, if you can find a decent, used Globe Slicer, model 500, and have the space for it, then it is worth every penny. The residential slicers - even though they claim to be commercial or heavy duty - are basically junk. Sure, they can slice stuff, but they bend and warp, causing uneven slicing and hang ends, and suck ass to clean. Just really frustrating, especially for something that costs several hundreds of dollars. I upgraded to the globe and gave away the slicer in the pics you see, and don't regret it for a second... |
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thats a nice globe slicer.
i pay $2.50/lb for pork bellys. i cure it for 8-10 days and then smoke for about 10 hours. trying to keep it below 150 so the fat doesn't render out. Back in October I bought a 10 pound belly and made a batch of bacon. don't think i have pix though. |