Dang SQ, does this mean we have to wait ?,,,, ya wanna hurry the process, out here in Phoenix, pork belly is pretty darn pricey rightnow and hard to find,,,,,,,
I'm not quite as lucky as TQ having the hogs on the back 40 but then I aint complaining when the wife can special order me about anything I can think up. I think she's figured out that when I'm smokin I'm stickin close to home.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
plus at least 2 more days UPS to get my sample to me...
...this is unbearable
And on the eighth day God created barbecue …. because he DOES love us and he wants us to be happy.
Current smokers: Egor (trailered RF) and Easybake (tabletop pellet drive)
I'll have a few 1lb samples available just in time for Christmas breakfast, just swing by and pick them up.
I'll even vacuum pack for the drive home. mmmmmmm bacon
Sorry Mac, found out the turtle is KOSHER, no bacon heading south.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
The flat wasn't all that big but it sure took the smoke, the first 4 hours were only 190 so it had planty of time. The wife got home and gave it the rubberband test. She says it passed with decent snap after a good stretch, geesh she's a tough customer.
Thanks for the compliments guys, I'm still taking notes on these cooks.
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
I saw questions about the bacon process. Here was my post ... spells out the process fairly well
yes it was the best bacon I ever tasted.
Most important is getting the cure measured correctly,
letting it sit long enough 7 days minimum,
letting it air dry over night (forms the pellicle)
and cooking really slow to at least 140 internal
Sorry didn't know how to just post the link to the other thread
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone
I'm actually gonna be smoking 4 bellies on Black Friday, I'll post the cook all the way through like before so if anyone has a hankering to try it out hopefully I can cover all the steps.
Since It just means a few extra days brining and everythig can smoke at the same time, I'm doing a few whole pork loins to make some more Canadian Bacon
WOW it just sunk in how many miles you are planning on traveling ... you are gonna be behind the wheel more than a few hours and I thought Alabama to Illinois was a strain. You're coming up from deep Florida right and hanging a left on 10?
If it can't be smoked .... try frying it. It that don't work, it's probably best just left alone