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[SparkyLB]

Everyone, THANK YOU so much!!



Everything you all said is true.  I thought there was a ghost of a chance that like other forums (name your hobby. . . ) there would be those hardcore, dedicated fanboys. . .and the statement "it'll be better than anything you've ever bought at a store," immediately came to my mind as (probably maybe not).  But it's true.  I will never buy store bought bacon again.  And this is my first recipe.  This stuff is so good tonight's dinner, or breakfast (I love doing that), was satisfying for many reasons. 

I'm a happy man.  I was going to buy a food slicer, but there's no need.  I'm OK with a knife.  I'm thrilled with the prospect of "pick your own thickness."  OK, I'm preaching to the choir.

Seriously, a heartfelt thanks to all that helped me.  You guys rock. 

[Bentley]

Ohh, thick cut, with properly cooked scrambled eggs!  Fine meal if you thrown in a couple of English muffins!

[SparkyLB]

Ohh, thick cut, with properly cooked scrambled eggs!  Fine meal if you thrown in a couple of English muffins!

Maybe one day when I'm eating carbs again.  For now, I'll have to settle for this amazingly delicious bacon, brisket, ribs, chicken, steaks, prime rib, cream-cheese filled jalapenos, and other stuff. 

It's a tough life. 

[Kristin Meredith]

Just read an article from The Lancet (England's Medical Journal) re a study on eliminating carbs.  They claim that middle aged people who have eliminated or severely reduced carbs decrease their life span by, I think, 7 years.  Yeah for bread and pasta.    Given the preservatives in Twinkies, I will probably live to be 100.

[SparkyLB]

Just read an article from The Lancet (England's Medical Journal) re a study on eliminating carbs.  They claim that middle aged people who have eliminated or severely reduced carbs decrease their life span by, I think, 7 years.  Yeah for bread and pasta.    Given the preservatives in Twinkies, I will probably live to be 100.

One must pick the side of the coin which is most appealing.  Diabetes probably takes off more years than 7.  Heart attack, who knows.  In general, obesity guarantees an early grave.  If one weighed 270 6 months ago, and now weighs 199 due to eliminating or severely reducing carbs; I think the 7 years "lost" far outweighs (pun intended) the greater loss of diabetes, heart disease or obesity.  I'd be curious if the study in The Lancet used as a control group those who never engaged in low/no carb diets at middle age, or those who did to avoid the three maladies mentioned above. 

I love bread and pasta just as much as the next guy, but until my cholesterol, blood pressure, and blood sugar take care of themselves; I'm gonna have to politely decline. 

[Kristin Meredith]

I think folks need to do whatever they think helps to lose weight.

But I would hazard a guess one could still lose that amount by eating a balanced diet that controlled portion size and calories while increasing physical activity.  I take away from the study that all these different diets that are somewhat extreme (including eating too much bread and pasta!) have some consequences and a balanced diet and portion/calorie control don't seem to have the same consequences.

[Darwin]

Ohh, thick cut, with properly cooked scrambled eggs!  Fine meal if you thrown in a couple of English muffins!

Add a small bowl of grits, Kerry Gold butter and spoon of fruit preserves and I'm all in.     

[Bentley]

I gotta have over easy with grits!

[SparkyLB]

Here's the other chunk off the 11 lb. belly I bought.  It's my second attempt, and took the salt from 2.75% to 2.25%.  Took the sugar down from 1.5% to 1%, and brought the Prague Powder from 156 ppm, to 165 ppm.  (just to see if it accentuates the "bacon" flavor.")

My first attempt was a 4 lb. piece, but then this 7.5 lb. behemoth I used a vacuum bag and cured it as one piece.  I didn't take 100% of the air out, so some liquid could have a place to pool.  It came out of the fridge 2 days ago, and went on the smoker about 30 minutes ago.  180 grill temp, till 150 IT.  The first one was special.  This one should be better! 

Still looking for a slicer.  That's a whole different problem.    Tough life.   

[Bentley]

I cooked some of mine last night.  Has not gone through the cold smoke process yet, it is drying in fridge right now and will smoke Monday.  Kristin said better then commercial/store bought, I have Never found that to be true, but it is some fine bacon!

[yorkdude]

We love making our own, it sometimes is better than but always as good as store bought bacon.

[SparkyLB]

I don't "think" it's a honeymoon phase thing, but I do like this stuff better than what I buy at the store.  Maybe it's the nostalgia of 3 bucks a pound bacon at the thickness of my choice.  Dunno, but for today, I'm done buying packages with windows showing a "representative slice." 

[Bentley]

Now I will agree with all of that!

[SparkyLB]

I'm going to start my 3rd bacon.  I'm loving this.  I think I have the recipe dialed down to my preference.  Salt is going to be a skootch below 2%, sugar just at 1%, and Prague Powder #1 to 160 ppm.  My question is for those who have used maple syrup in recipes.  I'm going to give it a try.  I'm going to add a mere 2 ounces to a 9 pound belly. 

I'm figuring on rubbing my dry ingredients on top, bottom and sides first, and then perhaps pouring the syrup into the bag (it will be a vacuum seal bag, but once the belly is inside, I will not take out ALL the air).  I'm thinking of perhaps laying the bag flat and massaging the syrup within to coat the entirety as evenly as I can (no belly at this point) to get the entire interior wet, and then sliding the belly inside. 

Does anyone who uses maple syrup use a different technique that might work better? 

Thanks, all! 

[SparkyLB]

And, FWIW, the Pitts & Spitts Maverick 850 is a beast.  It doesn't wander off setpoint even a degree, not for a 4, or 16 hour cook.  I love it.