Bacon is all finished
 

heres the finished product. got 2 slabs of regular, 1 slab of black pepper, and one slab of honey and brown sugar.
comes out to right at 20 pounds plus a few pounds of scrap to grind up for bacon burgers

That looks awesome!

Looks even better wrapped around some duck breast on the pit.....

u bring the breast, i got the bacon

thats what SHE said :*****:

close but your thinking of, you bring the breast I'll bring the sausage. I could see how you would mistake it though :D

hahahahaha, nice job on the bacon man !!!

I'll bring you all the duck breast you can handle Warren for some of that Bacon.

OHHHHHHH SNAPPP!!!!!!!!!!!!:work:

Warren, if you had breastses, I'd like you more...
You don't know how much I love bacon.
It's one of the worlds bests foods.

you said it. Theres no food that bacon can't make better.:D

Back strap, jalapeno pepper, cream cheese,and bacon..... Awesome!!!

Bingo. I like mine without the cream cheese. I also heard another version that I am going to try that puts a little sliver of onion in the middle too

Dang, that just made me realize how hungry I am at the moment.:eek:

YES!!! lol that is by far my most favorite thing to eat
Every now and then I'll make some with onion and bellpepper but no jalapeno, it gives a totally different taste. Very good stuff.

Do marinated chicken aswell..
Or we do shrimp.



My neighbor used to use small peices of specks, and do the sliver of onion, talk about good.

yea, I did the chicken before as well. It was very good.

When we do shrimp we put 1/4 of an anchovy filet where the vein was, then wrap in bacon and grill. Talk about GOOOOD.
I know it sounds gross but you just gotta take my word on it. This is the only thing I eat anchovies on, so I'm not a regular anchovy eater that has a taste for them or nothing

wrap that around some chicken livers.

How about some fresh tomatoes, crisp lettuce, white bread, mayo, and some of that fresh cooked bacon. I love some BLT's.

The bacon looks great. Where did you get the slabs to make the bacon? How long did you smoke it? I am assuming you smoked it. Just curious.

I got it from Hi nabor on Jones creek. Yes, I did it all myself. It cured for 10 days. Then I smoked it around 80-90 for 6 hours and then about 120-125 for 2 hours.

If you interested in doing some let me know. I can do it. I'm actually thinking of possibly starting a small side business smoking meats to help me through school. I was thinking of doing hams, tasso, bacon, sausage, and maybe selling fresh cuts since I could have better profit margin by butchering my own pigs versus buying the meat and smoking it. Once I assess the need, I may try to set something up with a supplier or something like that.