Ridley Acres Hung in my basement most of the days but on some warm days in the frig. Basement was usually between 50 - 60 degrees. Optimum is 55 degrees. Humidity average was 60%. Optimum is 80%.
First Buckboard bacon
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Bob Stehlik thanks
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
johnsbrewhouse yeah boy
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Dave in AZ Military Veterans Sous Vide Canning Traeger Regular Contributors Power User Arizona last edited by
cdavis that packaged BB looks great Charley! You’ve got that professional spread out look.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Dave in AZ thank you kind sir.
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cdavis That looks fantastic. Great Job & I can just taste it across the miles.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
calldoctoday thanks
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide last edited by
cdavis Waiting for brisket to go on sale here, I have some already smoked and vacuum sealed but I am starting to run low.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
bocephus brisket hasn’t been affordable here in quite some time. Hope you find some.
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processhead the price of bellies is higher than bacon here !
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cdavis looks good the Canadian will taste like ham
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