MacKenzie

Exactly, options are important.

Tony, you sure layered that snow on everything just perfectly, not a blemish to be seen.:)

Tony, a slicer would be good for breakfast bacon, Canadian bacon any thing you'd like to slice. I have mine in the basement, no room on my counter. They do take up lots of room.

Bruce. how long do you think you might be keeping your bacon?

I am making stock with the bones from my chicken spin as I write. Aussie, don't forget to save those bone. [emoji4]

That was a tough row to hoe, CC and I am sure your work and compassion was much appreciate. It is great that you are back and looking forward to burning a lot of lump.:)

Holy smokes! So far I've only checked out this link, can't wait to read the others.

Well done, churchi.

Bruce, I've never kept it long enough that it went bad but it will last for months that is for sure and if you vacuum seal it it will keep the longest.

Thanks, tinyfish. I sure hope so, last night's storm was kind of a bust, most of the snow melted thank goodness. I just heard that you are pretty much in the middle of winter yourself. I think you were hit harder than we were.:(

Thanks, EGGARY, I have an electric meat slice just like you'd see in the meat depart. of a grocery store. No I didn't freeze it first, just set it in the fridge to get nice and cold and then it slices fine. After slicing I package it up and then freeze it.

Keith OctoForks, that looks like a lovely cook. It is amazingly moist.[emoji38] Nice that you used ketchup on the potatoes.🙂[emoji7][emoji1] You have class.[emoji4]

Aussie, a tasty dinner on that plate.

Well, I see that I can still edit my bacon post so I added a pix of some of the slices. Everything is now divided and bagged.

Tony, that is awful.

I pulled the bacon when IT was 147F. Good luck Bruce.[emoji38] I slice it then freeze it in packages that hold about what will get eaten in a week.

We will be watching for it, Keith OF

Thanks, Paul, I am pretty excited about it. I am off to get some milk so that I can put a batch of yogurt on, I'm not so excited about that.

Started the cure last Mon. Washed it out yesterday and let it rest overnight. This morning I am already to smoke, have to get this done as we are due a winter storm tomorrow. I hope it fizzles. This last weekend was miserable, bitter cold with high winds, -29C Sat. night and to add to the misery my internet went down about 5PM Fri and it was down until about noon today. Every few hours I had about 2 mins of service, but you had to be right at the pc to catch it. Needless to say I was looking forward to doing something fun this morning.:) It looks pretty anemic but just wait. The KK is running around 210F and there are several pieces of wine barrel smoking wood on top of Maple-leaf lump. IT is now 147F. Time to remove it.:) The flip side- It is now resting in the fridge and I'll slice and package it tomorrow. One must never run out of breakfast bacon. I could not wait until the morning so I sliced it up this evening.

ROFL

Good example of someone lacking class and good taste.[emoji44]

That IS a great looking sandwich.

Wonderful.

tinyfish, too bad you were called into work before the cook was finished. Those ribs sure are lean and from the pix it looks like you are heading for a tasty cook.:)

I thought about a maple syrup glaze but there was a ton of syrup on the waffle.[emoji16]