New Batch of Dry Cured Bacon

[Dave in AZ]

GWG8541 You must not be using an Equilibrium cure with the final total salt in it, if you have to rinse to not be too salty? Id have to use that EC as I can’t rely on being home, and could end up going 5 days too long and salty. All my dry cures, I’ve been using the calculator at genuineideas dot com, to put just the correct amount of salt in bag, then it can never be too salty. Check it out if you haven’t, you may like it. I’ve found it gave perfect results for ham, Canadian bacon, corned beef, capacolla, and pastrami, and is perfectly repeatable so you can get just the salt you like. But it is a bit slower than using a gradient cure with extra salt.

Anyways, your bacon looks superb, and you answered above how you sliced it so nice, great work!

[kyle]

GWG8541 nice looking bacon. It’s been a while since I have made some but I think I’m going to have to now.

[zbigjeff]

GWG8541 Decent amount of meat in them bellies. Nice job.

[Denny O]

GWG8541 Wowzers! That is some very meaty bacon!

[tarp]

Thats looks great this morning, could use some. lol

[GWG8541]

processhead I thought I posted a pic of the slicer before Christmas last year. I found it on Marketplace and got a pretty good deal on it. Everything works good on it and it is a HD6N.

[Ted Frodyma]

GWG8541 Nice looking slicer! Always regretted not taking my Uncle’s slicer when I was offered. Now I’m without a slicer and just not sure if I want another appliance now.

[Deepwoodsbutcher]

GWG8541 very nice!

[zbigjeff]

GWG8541 Pretty cool that your entry here made it to the Instagram site. Congrats

[wdaly]

GWG8541 That’s mighty fine bacon. Bring on them 'maters. I’m just now getting blooms .