Quote:
Originally Posted by LostAbbott
Brad-
Yeah I got to a butcher for my belly and they sell it in about 10lb slabs. I have only done twenty lbs. so far and the first was in a brine, that made basically candy bacon. It was great, but I need to try something simpler. I think I am just going to do salt, brown sugar, and pepper...
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I would love to hear what the details of 'candy bacon' are. How it comes to get that name.
My best batch was peppery and garlicky, which somewhat inhibited the smoke, but made
for good meat in the end. I sliced up my batch from last night, that slicer is going to pay for itself
fast, considering my landlady thinks it is in storage and I am using it full tilt, lol. I am going to start
dealing with a butcher for true slabs. Ironically, I do not need to be messing with bacon now, I need
to drop 30-40 lbs before I start planning the perfect bacon. I am at a critical stage now on weight,
teetering at the edge of non-obesity but loaded with potential. It's getting too close.