Last week I got my pork belly. Following Tenpoint5's Maple Cured recipe I got them cured up and refrigerated for which ended up to be 6 days.
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-03-18_06-44-06_243.jpg)
Out for the rinse and 24hr dry in fridge.
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-03-18_16-21-10_656.jpg)
One here, the other in the beer fridge.(which my dear hubby bought for me last week 20cuft)
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-03-19_13-57-42_642.jpg)
After the smoke. And the dang heating element went out! So finished in oven at <200 for a internal temp of 145F.
It was frustrating when the element went out...but I had been keeping an eye on it so no biggie. I know these things have happened and had plan B in the works. Will call Bradley on Monday.
The plate has some fried up scrapes. Great stuff! Reel her in she's hooked!
Do we need to set the hook?? Good looking bacon Si Wrap it in plastic wrap and let it sit overnight in the fridge then slice it in the morning for breakfast. Did it pass the hubby test? Or did you eat it all yourself?
Way to recover bacon looks great ;D
I did wrap in plastic for overnight. Here it's all sliced up and ready to be packaged. It definitely passed the hubby test! (I shared...tho it was hard to!)His next request is for pepper bacon lol.
(http://i1183.photobucket.com/albums/x465/SiFumar/2011-03-20_14-44-16_394.jpg)
Sorry for yellowish pic have to use phone for pics.(left camara in Phx 2 weeks ago.
WOW............good job on that bacon
seemore