Quote:
Originally Posted by OLS
I think on that recipe next time you only use ONE of the tubes of meat. Everything else it totally
to scale. I have not seen as well executed and COOKED bacon weave as that in as long as I
have been checking out fatties, which to be honest is only two months. But I see so many
that are the right temp inside apparetly, but the wrong doneness in the bacon arena. That
is very nice.
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Thanks. You're exactly right. Next time - Half as much meat and more filling (it did need some more stuffin'). Those were my thoughts too.
