Crispy or chewy?

[Kpence93]

That looks great, but I'm seeing them used for $1k. Are there any other less expensive options out there that anyone would recommend?

I’m running a lems 10” big bite and it has been fantastic. On slicing bacon it could be a little bigger due to some larger slabs become a little difficult to slice but I trim mine to fit my slicer just to save the headache of slicing with a knife

 

[rhagenw1988]

Sammich. Crispy. With eggs or on the side chewy.

 

[jprice]

Yes they do. Burned bacon is the same as burned eggs and burned potatoes. All disgusting. And if you want a steak past medium rare, you are not welcome.

Amen to that.

 

[jeshleman22]

Right inbetween

 

[jazzturkey]

I am also on the side of crispy in sandwiches but more chewy as a side

 

[doc holiday13]

Crispy or chewy, just not burned

 

[stephen.mutchler]

Crispy is the way

 

[Fireflyfishing]

I cure and smoke my own bacon. It’s good crispy or chewy. Cheaper than store bought crap too.

 

[JDMBEND]

Medium well done

 

[Q child]

Can you add a "yes" option to the available responses please?

 

[MuleyFever]

Im disappointed there are no bacon recipes posted here.

 

[NRA4LIFE]

Recipes for bacon? Here's one, cook bacon then eat bacon. OK, getting serious, this is what I do to make my own bacon. I try to get as close to an 11 lb belly as I can so I don't have to do any math. I buy them at Costco.

Ingredients:

one 11 pound belly
7 ounces of Hi Mountain Buckboard Bacon Cure
1.5 TBsP Black Pepper
3.5 TBsP Brown Sugar

Mix all dry ingredients and coat the belly evenly (I usually cut it in half). Wrap tightly in foil and into large ziplocs. This will sit in the fridge to cure for 8-9 days, I flip them over every other day. Then, rinse them real good and soak them in water for 45 minutes, change out the water and soak for another 45 minutes. This makes them not salty as hell. Dry them off good and let sit at room temperature for an hour or so. I then hang them in the smoker at 135 degrees with no smoke at first to get them dry. Then apply smoke until the internal temperature reaches 128 degrees, usually 5-6 hours. I generally will slowly raise the temperature to no more than 150 so to not start rendering the fat. I put them back in the ziploks and into the fridge for a couple days and slice, vacuum seal and freeze.