MacKenzie

Gotta love those greenpepper corns.[emoji38]

I do have a torch.[emoji38][emoji38][emoji38]

Certainly a delicious meal.

Fun video to watch and great results of that indirect cook.

It is always fun to look at your assortment of tasty cooks, Shuley.:) Keep those ideas coming.

Thanks, guys, I just put it all under the kitchen broiler for a few seconds to melt that cheese.:)

Tony, I have done bellies after 5 days in the cure and never had a problem.

Had a leftover Italian sausage and cheese on a bun for lunch today-

Easy to see why she was voted the "Sweetheart of the Troops". Her image is being projected on the white cliffs of Dover today. http://www.mirror.co.uk/3am/celebrity-news/vera-lynns-face-lights-up-10060074 I found this interesting and telling- In 1944, with the global war at its height, Lynn undertook a tour to entertain British troops in Egypt, India, and Burma. In later years she would express her amusement when Spice Girl Geri Halliwell demanded a refrigerator full of soymilk before performing for soldiers bound for Iraq. "She's lucky to be somewhere there is a fridge," she told the Guardian, recalling her stays in grass huts with a bucket of water for a shower. But the trip to distant Burma was worth it. "I remember one of the boys saying, 'Home can't be that far away, 'cause you're here,'" she told the Guardian. "It shortened the distance somehow."

Yes and she is releasing her latest album. Not only that she is the oldest person to have a hit album, she was 90 at the time. Here is one of her US hits.

Good luck, I hope you enjoy the bacon.

Good one, Tony. ROFL

Thanks, Tony, that is what I said to myself. [emoji4]

I don't think I would do it for 3 days, maybe a day.

This won't be a proper cure. You could try this and see if you like it. I wouldn't add too much salt unless you plan on washing it off before you cook it. If you add a lot of salt and don't wash it off your bacon is likely to be too salty when you eat it. This "green " bacon is not going to keep like properly cured bacon does.

Well, that certainly makes me FEEL a lot better. ROFL.

Fannie, I wish I could be of more help. I have experience with this situation but having said that if it was me I would put a few slices on the grill and cook them using low heat and see how it goes. Next time make sure the bellies are not presliced. Then do the whole curing process, etc.

fanie, are you saying that it is already sliced? I have only cured 5 pound slabs, then smoked them and then sliced. Maybe you should consider doing what Dennis did with his slices. I use a thermometer to tell me when it has reached 145F. I don't know how else I would do that.

It did melt but more snow tonight, ice pellets, freezing rain followed by rain.

ROFL, you guys are something else. [emoji4]

That is great, Tony. I am looking forward to your bacon escapade. [emoji4]

Thank you, Bruce. I can honestly say that they perform even better than I anticipated and I have not even used them to their potential. [emoji7]

Thnaks, everyone, yes, I am putting those OctoForks to good use and loving every minute of it. There was basically no clean up after the sausage cook, just a swish under the hot water and a quick wipe.

I'll bet. Very pretty area. I think you will be very impressed with the taste of everything you cook on your new KK. Not only have you moved up a level in grill, the food taste also moves up to another level.