Cast-Iron

Well, that’s no good. I hope the damage is minimal and they get back running soon. I am selling cattle later this month and I don’t want the price to tank and grocery store price to spike even higher like when the plant in western Kansas caught fire.

GWG8541 the peppered bacon is the first to go here. I apply a coarse grind after soaking and let it dry overnight before smoking. I do the same with my Canadian Bacon.

cdavis the pepper stayed on real well. You are applying it to the belly before drying so the moisture holds it on pretty good.

cdavis No problem, glad to help. I basically followed the instructions on the Meatjistics learning center on “How to make Homemade Dry Rub Bacon.” There is also a video on there from Jonathon and Austin on the subject. After reading the comments alot of people complained that it was too salty. I realize this could be anything from personal taste to not following all the steps and instructions along the way. I triple soaked mine after curing and for my taste it was not salty at all. It tasted great and I was really happy with how it turned out. I did add course black pepper from Walton’s to over half before smoking/drying and wished I would have peppered it all. Good luck on the search for the bellies.

cdavis same here, I got lucky when I found this belly. The cost and work is worth it. Like everything we make, it tastes a lot better than store bought.

cdavis dry rub is easy to do. Its just a matter of finding the right price on that pork belly.

tarp Happy International Bacon Day. Started the day with a pound of my homemade dry rub bacon.

kyle let’s face it. For most of us, bacon day could be any day of the year.

JohnG5 the Walton’s dry cured is awesome. I just added the Walton’s coarse black pepper on 2/3s of it before smoking, but wish I would have peppered it all.

cdavis I didn’t know tomorrow is the big bacon day, but I’m glad I’m prepared.