MacKenzie

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.

Welcome from Nova Scotia. Say goodbye to all those problems you mentioned. Looking forward to see the delivery pixs, we love seeing them.

I'd go for yeast raised doughnuts. Garvin 6 will do just nicely, thanks.

Nice pizza bake, Aussie.

Gee HalfSmoke you could have OctoFroked the chicken and then the title would have worked. Things sure look fabulous. I can see that the 32 is cooking hot for sure. I wish I had some of that green grass.

If he really wanted to get fit that would be a KK in the seat.

Thanks, HalfSmoke. I finally have the video the way I wanted.

Made a potato scallop to go with the sausages. It is ready for the 50 mins in a 375F oven while the sausages are on the grill. The Italian sausages are on the OctoForks. Sausages are just on the grill at 375F. 25 mins. later and they need 10 more mins. Ready to eat. Scallop is done. Plated.

That is definitely on my must watch list. and there is a bonus, is a Canadian in it also.

That cook will go a long way to pay for a second KK.

Aussie, great looking sandwich. You put those brioche buns to good use.

Aussie, those buns look very tasty and I'm sure you and Dee will really enjoy them.