Put 13lbs. of pork bellies in the fridge to cure on Jan 26th. Following the Maple Cured Bacon recipe From Tenpoint5
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Been in the smoker for 8 hours now, IT is 130*F and I want it to be closer to 150* IT so have a few hours left yet. Used my A-MAZE-N-PELLET Smoker for this one. Think it gives a much better colour to the meat.
A little peak at them
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Those look real nice. Lots of bacon.
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Really not that impressed with these bellies. Lots of fat compared to meat, not like the last ones I got from the same butcher. He is going to get a ear full next time I see him.
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All four slabs are done. Going in the fridge till tomorrow to get sliced up
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Dang that looks good devo, will be watchin for the slice...
Nice Job Devo, Looks excellent!!!
Niiiiiiiiiiice!
Thanks guys.
Couldn't wait till tomorrow to try some...........turned out very good. Must be fried on low or it will burn but that's from the sugar in the recipe and I expected that.
Smoking salmon tomorrow so need to rest up ;)
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That looks so good it hurts!
SamuelG
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that looks killer!
Is that the Bradley maple cure? A buddy of mine had me help him with hisBradley mapled cured bacon and they look the same.
Quote from: jiggerjams on February 03, 2012, 10:58:44 PM
Is that the Bradley maple cure? A buddy of mine had me help him with hisBradley mapled cured bacon and they look the same.
No Jigger it's the Maple Cured Bacon recipe From Tenpoint5.
Plated this up for my 8 year old this morning. He was on his xbox already this morning :o but I heard him tell his on line buddies "Dude you should see the awwwsome breakfast my dad just made me"
French Toast With Bacon
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All sliced up.
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The HoBart Slicer making fast work of it all
http://youtu.be/1xynU9oNSOM
Out of 13lbs. I ended up with 10lbs. of vac packed bacon
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very very nice devo!!!!
i need to find some pork bellies!!
Looks great Devo. I would bet your Son was very happy with that beautiful breakfast.