Even more bacon.


 
Geir Widar

Geir Widar

TVWBB Wizard
I have not posted much lately, and there are several reasons. One reason is that I use my Webers less during winter, there is so much other food to make as well. It's dark here at three o'clock, difficult to take pictures and so on.

Enough said, and on to the Bacon for Christmas

Nine pounds of ribs, here is a couple of pieces, dry cured as usual, Snake method at 150 degrees for about six hours, smoked over apple tree chunks I have cut from the trees in my garden.

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Partly sliced:

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And a close- up to end it all:

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Nothing new, but I hope you enjoy the pictures despite of this.

As always, thank you for your time.
 
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just looked up the word "EXCELLENCE" and this is what I found:

[h=1]EXCELLENCE[/h]From Wikipedia, the free encyclopedia

GEIR WIDAR'S BACON

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I would use that stunning creation like a prosciutto sliced thin just like that. Gorgeous Geir, absolutely gorgeous
 
Ok where are you located again. I drop by and pick up a slab or two. Oh Norway. hmm maybe not the pictures will have to do.
 
Well, if you happen to be nearby, please give me a call. We can share some food, a few beers, and some stories.
 
I would drop by in a minute for food like this and of course the many other items you have done on here, all very well produced and well cooked also.
Keep these cooks coming they are great.
Kevin
 
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