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ssorllih
- Veteran
- Posts: 4331
- Joined: Sun Feb 27, 2011 19:32
- Location: maryland
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by ssorllih » Wed Dec 21, 2011 03:32
Thank you very much!
Ross- tightwad home cook
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DLFL
- Passionate
- Posts: 336
- Joined: Wed Oct 05, 2011 21:10
- Location: Florida
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by DLFL » Thu Dec 22, 2011 15:37
CW
I used " Devo's Bacon Recipe", used honey instead of maple surup, and adjusted salt and cure for 6 lbs of meat.
Dick
Dick
Never quit learning!
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DLFL
- Passionate
- Posts: 336
- Joined: Wed Oct 05, 2011 21:10
- Location: Florida
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by DLFL » Thu Dec 22, 2011 21:59
Bacon sliced. The flavor is outstanding, it improved resting as it should of.
Dick
Never quit learning!
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ssorllih
- Veteran
- Posts: 4331
- Joined: Sun Feb 27, 2011 19:32
- Location: maryland
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by ssorllih » Thu Dec 22, 2011 22:20
That is pretty and the color seems to indicate a nice uniform cure.
Let us know the next time you think about buying store bought bacon and we can talk about it until the urge passes and you are thinking straight again.
Ross- tightwad home cook
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Chuckwagon
- Veteran
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
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by Chuckwagon » Thu Dec 22, 2011 23:24
Boy, I'll say... and just look how thick those slices are! Hungry man style! Very nice DL in FL!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!