Smoked 4 slabs of pork belly Monday. Two using Bradley Maple Cure and Two Basic Cure.
The two on left, thin ones, are from a North Dakota producer. The two on right are leaner
and thicker. They are from a Canadian producer.. Local meat man can order either 3-4 sides
per case. First time using the Canadian pork, thought it would be worth a try.
(http://i1160.photobucket.com/albums/q484/pdanders/4e8eb264-f221-4a31-b09e-fea28277da58.jpg) (http://s1160.photobucket.com/user/pdanders/media/4e8eb264-f221-4a31-b09e-fea28277da58.jpg.html)
Wednesday stuffed a boned pork shoulder that had been cured Canadian bacon style using Habs recipe. That was in
the smoker for about 5 hours, 2 hours smoke, and removed at IT of 150F.
Hope to slice and package tomorrow.
(http://i1160.photobucket.com/albums/q484/pdanders/a57652bb-d4ad-45e3-a29d-4bed1a6cd845.jpg) (http://s1160.photobucket.com/user/pdanders/media/a57652bb-d4ad-45e3-a29d-4bed1a6cd845.jpg.html)
That stuffed pork shoulder looks good. From the camera angel the shape of the shoulder looks like you smoke/roasted a piglet. :)
Looking at the bacon I would go with the stuff from the Canadian producer on the right. Get a bigger end product. Ie. Bigger wider slices of bacon
man that looks good
(http://img.tapatalk.com/d/13/06/07/ny6a3yby.jpg)
These little guys live at the feed store across the road ....they just might disappear in the fall