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Message: <blockquote data-quote="guywhofishes" data-source="post: 143516" data-attributes="member: 337"><p>Shoulder bacon was very very good fired - with eggs/toast. </p><p></p><p>A couple edge pieces were saltier than desired (I am not a fan of salty foods) so next time I'll soak the roasts in a water bath after brining to bring the outside edges down in salt - as opposed to just a good rinsing that I did this time around.</p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>[ATTACH]9534[/ATTACH]</p><p></p><p>sliced after sous vide and another day drying in fridge</p><p></p><p>I ate quite a bit unfried - prosciutto style - good but not "nutty" enough (from letting it rot for months like the real deal)</p><p></p><p>hmmm... I just might have to venture into funky meat territory :;:smokin</p><p><img src="http://1.bp.blogspot.com/-v55BJW6hs48/TVSPtpsag2I/AAAAAAAADw0/MnzT9qO0d2U/s1600/DSCN0898.JPG" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p><span style="color: silver"><span style="font-size: 9px">- - - Updated - - -</span></span></p><p></p><p>I'm sorry I ruined fine salami's and prosciutto for you guys that didn't realize where the gorgeous flavors came from</p><p></p><p>if I did.... sorry - and please don't research what makes good cheeses taste like they do either  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile    :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>

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