:-) That's awesome!
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Very nice Jeff! I've done a few bellies back when I had access to them. My best source was through a friends restaurant. Can't find bellies anywhere locally now that he's gone. and you're right, store bought can't touch the home made stuff! I'm on my last bag of shoulder bacon right now and it'll be time to smoke some more!

Nice looking bacon!! We should have worked out a trade on those drawers!
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Yes
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I :heart: you
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I like my bacon on eggs benedit.
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:-) :-) :-) :-)
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Same basic process. When the bacon comes out the hams are wrapped in brown paper, and then hung shank down for about 8 months. Nature takes care of things. It gets covered naturally with mold. The more mold, the better. After about 10 months you power-wash the mold off, wash it, and enjoy. It tastes better than any imported Procuitto I've ever had.
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I wish that I had known!:-)
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A lot of that has to do with the quality of Pork you're using. As I mentioned in my PM a while back, I"m envious you can do this. I'm hoping to one day myself.
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Me too!
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Posting pictures like that is JUST NOT RIGHT!!!!!!! Dang, there goes my diet. Now I have to go fix me a BLT :-) minus the L & T :-)
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Watching your carbs? Breadless blt.
Image
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DAMN YOU!!!!! :-):-)
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Hmm, might have to try that.
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:-)
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When my wife says salad, I think of that.
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Emeril is right...pork fat rules...of course somebody ruined the basket with lettuce and tomatoe.
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OMG! Your bacon looks fantastic!
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Everything’s better with bacon! :-)
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I am to lazy to make my own, I have bought Slab Bacon here and it is pretty good and love you can control the thickness.

http://www.igourmet.com/shoppe/shopp...n&subcat=Bacon
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