This spot reserved for bacon!
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- Txdragon
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This spot reserved for bacon!
Got some pork belly going through the final parts of curing and will be finishing tomorrow. I did my usual dry/wet cure. Dry cured with salt for 12 days, then in a brown sugar/pink salt bath for 3 days. Going to rinse it and let it dry tonight then pepper it up and smoke it tomorrow. Pics of the slab when I get home!
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- ChileFarmer
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Re: This spot reserved for bacon!
I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF
OK, get over it, you lost. God bless America
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Lots of Sub folders to.
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Lots of Sub folders to.
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- Txdragon
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Re: This spot reserved for bacon!
Here it is before smoke. Simple cure and then peppered. I cut about a 4lb chunk from the 10 lb slab for this batch. I have a piece I'm gonna use for pork belly po' boys also.
It's been raining all night and when I got home before the storm, I didn't think to move any wood under the carport. So needless to say, I've gotta dry some wood before I can begin..
It's been raining all night and when I got home before the storm, I didn't think to move any wood under the carport. So needless to say, I've gotta dry some wood before I can begin..
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- Txdragon
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Re: This spot reserved for bacon!
ChileFarmer wrote:I am looking forward to your photos. I to am out of bacon, my vendor has the bellies (farm land I think). I have to buy a full case, about 60#. CF
I would be in literal hog heaven with a full case of pork belly! I buy beef cheek for barbacoa tacos by the half case here. 20lbs lasts us a good while too. I usually do that in the oven though, but next time I'm gonna pit it and see how it goes. Give it a couple hours of smoke before the oven at least.
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- Txdragon
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Re: This spot reserved for bacon!
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- OldUsedParts
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Re: This spot reserved for bacon!
Do you realize the pain that you're causing your feller members
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- spacetrucker
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Re: This spot reserved for bacon!
td that's lookin purdy special
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- ChileFarmer
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Re: This spot reserved for bacon!
Looking like bacon, sliced thick or thin? what kind of smoke? CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- Txdragon
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Re: This spot reserved for bacon!
ChileFarmer wrote:Looking like bacon, sliced thick or thin? what kind of smoke? CF
I sliced 'em thick! Smoke was from white oak. I wanted to hit it with apple, but forgot to grab it at the store when I was there
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