I started this last week. This is Red Wattle pork -- the first time I have tried anything with such 'fancy' meat.
I just used Basic Dry Cure for 6 days, soaked for 45 minutes, rested overnight, seasoned with salt and pepper, and smoked (maple, 3 hours).
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6210_zps7abf3hu7.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6211_zps0feovpdd.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6220_zpsec6zbkue.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6223_zpsaahvrtmo.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6224_zpsvex1k0ho.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6225_zpsgacrtkad.jpg)
(http://i1180.photobucket.com/albums/x407/grouperman941/Smoked%20and%20Cured/DSC_6226_zpszha8qd5j.jpg)
It is far and away the best I have made. The fat feels more like butter. It took on the cure flavor nicely, but the sweet pork taste really comes through. Also, I usually lose at least a pound of 'water' when I do bellies, but My yield was over 90% on these.
Great job, I am preparing to smoke 40 pounds of belly that I got from Canada, just regular order no special breed. Hope mine looks as good as yours when done.
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Quote from: NorthShoreMN on September 07, 2015, 05:57:14 PM
Great job, I am preparing to smoke 40 pounds of belly that I got from Canada, just regular order no special breed. Hope mine looks as good as yours when done.
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Thanks.
For what this cost, I could have smoked 40 pounds of the belly I usually get. I have not determined if it is worth it or not.
Good luck with yours.
Looks great, I've got to get back to making bacon myself.
great looking bacon
Great looking bacon!!! Like Saber, need bacon but waiting for Tennessee temps to drop.
Beautiful bacon!