BACON!

ronbeaux · December 21, 2009, 03:29:43 PM

Well I finally found a belly and today it got smoked. It was cured with honey and molasses plus the normal curing stuff after a 5 day lay in state. About 3.5 hours of a mix of cherry and hickory to 128 It and the color is just fantastic. Can't hardly wait till it chills over night to get sliced.

It was itty bitty to start with so no shrinkage jokes!

The turkey is on 24 hours of cure and need about 30 more before the smoke for Christmas.

hal4uk · December 21, 2009, 03:59:28 PM

I never smoked one.. So, it looks plenty FAT to me!
Slice 'er up!

squirtthecat · December 21, 2009, 04:40:28 PM

Quote from: hal4uk on December 21, 2009, 03:59:28 PM
I never smoked one.. So, it looks plenty FAT to me!
Slice 'er up!

Hal, we need to try this sometime.. I'll split it with you. (gawd knows we won't eat much of it here)

hal4uk · December 21, 2009, 05:16:04 PM

Yuuuuhhh huh!

ronbeaux · December 21, 2009, 05:21:18 PM

It's just bacon...... Only you get to flavor it like you want. This one was 2.65lbs of pork belly and the Mrs likes the sweet bacon with lots of smoke. Soooooo, that's what she got. Going to fry some up tomorrow and I got some fresh jalapenos to wrap with it also.

classicrockgriller · December 21, 2009, 05:28:51 PM

Quote from: squirtthecat on December 21, 2009, 04:40:28 PM
Quote from: hal4uk on December 21, 2009, 03:59:28 PM
I never smoked one.. So, it looks plenty FAT to me!
Slice 'er up!

Hal, we need to try this sometime.. I'll split it with you. (gawd knows we won't eat much of it here)

Quote from: hal4uk on December 21, 2009, 05:16:04 PM

Yuuuuhhh huh!

Uhhhh Ohhh another episole of the "Hal & Squirt Show" .... "Here hold my beer while I...."

Ron that bacon color is beautiful.

ronbeaux · December 21, 2009, 05:36:27 PM

Is that show on re-runs? I'm too new to have seen the original.

classicrockgriller · December 21, 2009, 05:41:01 PM

We need to find you that post, what a gazzer.

I'm surprised they are allowed to live in the same city, much less the same state.

hal4uk · December 21, 2009, 06:12:45 PM

That's a lot of scortched earth! What the heck happened here??

Dunno for sure, but I heard some computer geeks were smoking a pound of bacon...
and the one holding the beer was innocent...?

squirtthecat · December 21, 2009, 06:27:36 PM

And for the record, we reside a good 25 miles, 5 zip-codes and 2 counties apart!

Tenpoint5 · December 21, 2009, 07:27:46 PM

Some good looking Bacon there Ron

KyNola · December 21, 2009, 08:27:09 PM

Watch this guys,

Hey Hal, when you come down to Paducah for Xmas, do you want me to call Hughes Meats to see if they got any fresh pork belly for you to take back to your other brother Darrell? They normally weigh about 6 pounds and already skinned.

If you want me to, let me know soon as I I'll have to run out there and hold it in my frig for you. Or I can freeze it for you too.

Response in 1...2...3...NOW!

KyNola

hal4uk · December 21, 2009, 10:09:35 PM

That sounds great, if you can get by and grab it!
I'll pay ya back when I get there.

And I'll give it to MrC for Christmas!
He can give me some smoked bacon back ;-)

squirtthecat · December 22, 2009, 04:46:54 AM

Quote from: KyNola
your other brother Darrell

:D Well, we do have a Larry!

Quote from: hal4uk on December 21, 2009, 10:09:35 PM
That sounds great, if you can get by and grab it!
I'll pay ya back when I get there.

And I'll give it to MrC for Christmas!
He can give me some smoked bacon back ;-)

Deal. But we'll need to use your garage fridge during the curing process... I don't have room for that much stuff in my kitchen fridge!

Ron, that looks great. Did you happen to jot down what all you put in the cure?

KyNola · December 22, 2009, 08:06:43 AM

Sorry STC and Hal. I checked with the boys at Hughes's and they are out of pork bellies and won't have any in until sometime next week.

I tried!
KyNola