Print Page - 4 Pork Bellies

Title: 4 Pork Bellies
Post by: SmokinSignals on February 19, 2013, 10:59:03 PM

Smoking my first bacon tomorrow, but wanted to get some more bacon curing.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130219_164646_zps97d7d6c5.jpg)
Maple and pepper
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130219_164724_zps54ea9604.jpg)
Pecan and Whiskey
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130219_164640_zps9902076b.jpg)
Honey
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130219_164651_zps6021dc54.jpg)
And the classic Maple

Will update the forum when they are complete and how they taste.

(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130219_164733_zps7738ead5.jpg)

Title: Re: 4 Pork Bellies
Post by: devo on February 20, 2013, 02:36:47 AM

I think someone should write a country song about 4 bellies a curing and makon bacon (https://lh5.googleusercontent.com/-OVJD63tTB3k/UOmci4DU-NI/AAAAAAAAErY/NdxGRR8ANE8/s36/1968lol.gif)

Title: Re: 4 Pork Bellies
Post by: Keymaster on February 20, 2013, 04:25:31 AM

Cool, I'm going to get a small fridge for the garage so I can do Bacon and a Ham.

Title: 4 Pork Bellies
Post by: mikecorn.1 on February 20, 2013, 10:26:26 AM

Nice!

Sent from my iPhone 5 using Tapatalk

Title: Re: 4 Pork Bellies
Post by: SmokinSignals on February 25, 2013, 10:23:02 PM

Soaked for 2 hours and did the taste test. They all sampled great. Placed in the smoker until 140 IT. They are in the fridge cooling down for slicing. Smoked with pecan wood.
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130225_124526_zpse6714485.jpg)
In the smoker
(http://i1284.photobucket.com/albums/a563/tuffsstuff/IMG_20130225_230523_zps86f6ad5e.jpg)
140 IT and cooling down

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Curing => Topic started by: SmokinSignals on February 19, 2013, 10:59:03 PM