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Still around
Posted: Wed Mar 20, 2013 16:48
by DLFL
I have been gone for some time but do check in from time to time.
Got around to making some more bacon. The butt pieces are in the smoker! The pieces I fried before smoking are great so good bacon soon to be eaten!!!!!
Posted: Wed Mar 20, 2013 17:26
by ssorllih
my kind of a smoker.
Posted: Wed Mar 20, 2013 20:37
by Chuckwagon
Dick, you ol' salty dog! We thought you had moved out of Florida, trekked north, got stuck somewhere in the Arctic Circle, then froze solid and couldn't move. We were coming to rescue you with ice picks!
Posted: Wed Mar 20, 2013 21:34
by DLFL
Seems I got caught up in raising fish. Sure has had its ups and downs. Discus are great looking domestics.
Posted: Wed Mar 20, 2013 22:41
by DLFL
The bacon is done after + 6 hours. Cooling to room temp then into the fridge.
Posted: Wed Mar 20, 2013 23:34
by Blackriver
Dick your Bacon looks great. Your Discus are great looking also. I always wanted them. I had a African Cichlid tank and really enjoyed them. I thought about getting back into it especially cause I got two little kids that would really enjoy them.
Posted: Thu Mar 21, 2013 02:20
by ssorllih
A fine demonstration that you don't need an expensive system to produce a good product.
Posted: Sat Mar 23, 2013 16:15
by DLFL
Bacon sliced and ready to divide. This is one slab.
Posted: Sat Mar 23, 2013 16:25
by ssorllih
Very fine!
Posted: Sat Mar 23, 2013 16:26
by DLFL
Thank you Ross.
Posted: Sat Mar 23, 2013 16:33
by redzed
The butt bacon looks tasty. I'm looking at it here and wish I had some with a couple of the free range eggs I picked up yesterday.
Did you take it all the way to 150° IT?
Posted: Sat Mar 23, 2013 16:36
by DLFL
Only to 130 F in the middle. Ends are more done.