Still on a Bacon Kick

Sausage making and curing meats.

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Swamp Donkeyz BBQ
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Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Mon Jun 18, 2018 1:45 pm

I've been hitting the bacon pretty hard lately. I've got it down to where each batch is consistent. I'v done as little as five pounds at a time, up to forty five pounds. Same results each time. Did twenty one pounds this past week, then smoked and sliced it on Saturday. The Wife and kids got me a new slicer for Father's day, and this thing is a hoss! It made quick work of that pork belly.

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GRailsback
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Re: Still on a Bacon Kick

Postby GRailsback » Mon Jun 18, 2018 1:48 pm

That sure looks good. The bacon and the slicer.
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Re: Still on a Bacon Kick

Postby daBertl » Mon Jun 18, 2018 1:57 pm

You will have a lot of fun with a machine like this. Keep on smoking :mrgreen:
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Re: Still on a Bacon Kick

Postby Rambo » Mon Jun 18, 2018 9:20 pm

Walker County Beauty
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OldUsedParts
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Re: Still on a Bacon Kick

Postby OldUsedParts » Tue Jun 19, 2018 5:34 am

Beautiful Bacon, Mr. Donk :tup: :salut: :cheers: :chef: :texas:
OUP

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Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Tue Jun 19, 2018 7:05 am

Thanks everyone!
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Re: Still on a Bacon Kick

Postby CaptJack » Tue Jun 19, 2018 7:20 am

Image
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Re: Still on a Bacon Kick

Postby Copasspupil » Wed Jun 20, 2018 8:42 am

The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.

What slicer is it?
Danno

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Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Wed Jun 20, 2018 1:11 pm

Copasspupil wrote:The boy looks like he'd be diagnosed with Bacon coma...Heaven for sure.

What slicer is it?

It's a an LEM 10" slicer. It's definitely a beast. It weighs about 40 pounds.
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TX1911
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Re: Still on a Bacon Kick

Postby TX1911 » Wed Jun 20, 2018 4:23 pm

Looks fantastic! What are you using for cure and seasoning? If you don't mind sharing, of course!

On a bit of a bacon kick myself, but nowhere near your level! Only 20lbs so far.
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Swamp Donkeyz BBQ
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Re: Still on a Bacon Kick

Postby Swamp Donkeyz BBQ » Wed Jun 20, 2018 9:04 pm

Kosher salt, sugar, Brown sugar, paprika, course ground black pepper, and a touch of curing salt.

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