Bacon Week

[NorthShoreMN]

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.



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.

[Habanero Smoker]

That stuffed pork shoulder looks good. From the camera angel the shape of the shoulder looks like you smoke/roasted a piglet.  :)

[Tenpoint5]

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

[beefmann]

man that looks good

[devo]

These little guys live at the feed store across the road ....they just might disappear in the fall