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Thank you Harry!

 
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GF
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Joined: 30 Apr 2011
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Location: Greenwich, CT.

PostPosted: Thu Jan 12 12 10:32 pm    Post subject: Thank you Harry! Reply with quote

I gave the honey cured bacon a shot, it's great.
I fired up my half-a$$ smoke generator yesterday morning.



I only got about 13 hrs., the weather didn't co-operate. Here is the belly just out of the smoker.


This morning I sliced it up and packed it up.



I fried up a few pieces to try, the taste was great. Not too sweet, not too salty.
Thanks for sharing the recipe Harry, I'll be doing this again for sure. Very Happy
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Harry Nutczak
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PostPosted: Thu Jan 12 12 11:12 pm    Post subject: Reply with quote

I am glad you got to make some, it is my 2nd biggest seller right now, the peppered bacon is my top seller, but the honey-cured is catching up quick as more people try it.

That slab looks great! I might need to fry some bacon up for myself now!
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Jarhead
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PostPosted: Fri Mar 09 12 10:27 am    Post subject: Reply with quote

GF, now that is some fine looking bacon.
I just got through making Canadian Bacon, so now I have an empty spot in the fridge.
Seems like every site that I go to today, somebody is making delicious looking bacon.
So I gotta go to the store tomorrow. Very Happy
x2 on the "Thank You Harry".
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solaryellow
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PostPosted: Fri Mar 09 12 11:06 am    Post subject: Reply with quote

Nice looking color to your bacon. Very Happy
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GF
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PostPosted: Fri Mar 09 12 7:06 pm    Post subject: Reply with quote

Jarhead, Thanks. Give it a shot, it is very good. Very Happy
BTW, Harry wasn't understating the mess involved. Shocked

solaryellow, thank you.
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Maniac
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PostPosted: Fri Mar 09 12 8:51 pm    Post subject: Reply with quote

GF Mighty fine bacon you have there . Looks like harry steered you in the right direction. Very Happy Very Happy
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h4ppy-chris
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PostPosted: Fri Mar 09 12 9:22 pm    Post subject: Reply with quote

if mine turns out half as good as that i will be happy nice 1 GF.
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GF
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PostPosted: Sat Mar 10 12 1:01 am    Post subject: Reply with quote

Maniac, thanks. Your right, Harry answered all my questions and provided the recipe so I only assembled and smoked.
I guess I always was "neck down" labor. Embarassed

h4ppy-chris, thanks, I'm sure yours will be fine. The only problem is after you make it, you won't want store bought bacon again. Wink
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Harry Nutczak
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PostPosted: Sat Mar 10 12 11:39 pm    Post subject: Reply with quote

GF wrote:
The only problem is after you make it, you won't want store bought bacon again. Wink


Yes, that is true!

And you will also notice way less shrinkage and splattering of grease compared to commercial bacon due to less water content in the stuff we make.
Better flavor, texture, better everything and the pride of eating your own bacon tops it off too
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h4ppy-chris
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PostPosted: Sun Mar 11 12 1:04 am    Post subject: Reply with quote

you 2 are not helping make this cure time go fast for me i am counting the minutes lol Razz
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SoEzzy
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PostPosted: Sun Mar 11 12 2:27 am    Post subject: Reply with quote

They are right though... don't short cut your bacon h4ppychris, it is way better to take the time to do it all justice!

Modern commercial bacon is pumped full of cure, with injections, but it is not the same flavor IMO that you get taking all the time each step needs.
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GF
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PostPosted: Sun Mar 11 12 3:59 am    Post subject: Reply with quote

h4ppy-chris wrote:
you 2 are not helping make this cure time go fast for me i am counting the minutes lol Razz


h4appy-chris, don't rush it, I think the waiting makes it even better. After your cure, the worst bacon you make is still better than anything your gonna buy. Wink
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