MacKenzie

Couldn't resist comparing the old and the new bacon. It was a toss up with maybe a slight edge going to the latest batch. Now that's how to start the day. LOL

Lots of flavour in that cook.

Smart move.

Gorgeous scenery, might be a little rough on the equipment for a first trip.

Thanks, Bruce. I might have it for breakfast tomorrow. The trouble is I have one slice left from my last batch. Decisions decisions. [emoji16]

Bacon caper continues. Sliced, wrapped and ready for the freezer. This is half of the stash. Now on to some coffee roasting.

Thanks, I did a couple of hours or so with the cold smoke then added pellets and some chips to the lump for the cook.

You have even more excitement in your life, trip to Peru, WOW, and a pizza party with the girls. What fun you have to look forward to.

Things are looking fantastic, you must be so excited.

Bacon caper continued- it is smoked and resting in the fridge. Slicing tomorrow.

It a pork belly and actually there are 2 pieces in the pix. I bought it as a full side but needed to cut it in half so it would be easier to deal with. The 2 halves and jammed together.

Looks and sounds very tasty to me, Tony, I'd go for the half stick also.

It's been a long winter and this feels sooooooooooooooooo good. Those garden beds are made from 3 rows of 2X10s. The beds on the right are lower and they are not even visible.

Troble, you are almost there. Yippee.

This going to be so exciting to follow.

Now we all have a place to stay when we visit the Reefs.[emoji4] Think how nice that camper would look with red Mad River canoe on top.[emoji4][emoji4][emoji4]

glx, that should be 21 AND 32.

That looks so much more comfortable than the tent I used for camping.

I am very sorry to hear about Steve. As you said he was a terrific resource. He will be missed!

@Basher, your summer not mine. LOL

Tyrus, I have one of those walk-in fridges as well and I plan to use it when I do my bacon soak-out. Here is my beer fridge.

Decisions, decisions, I can see why your head hurts. Tasty meals to come I'm sure.

Pork Marbella, I found the recipe here - https://www.epicurious.com/recipes/food/views/pork-marbella

I hope you like it as much as I do, jonj.

One of the pork tenderloins went to make breakfast meat slices. Partially freeze the pork tenderloin and get a nice sharp knife, eh Bruce, and slice the loin very thin. Sprinkle with coriander, cumin, light brown sugar and pepper all in equal proportions 1/2t/lb. I divide it up into serving sizes and freeze. It's a breeze to cook in the morning only take a few seconds. Here it is sliced and ready for spices and dividing.