bacon!
OK. Two pork bellies, trimmed out for bacon and pancetta. I did half of one belly using Thirdeye's recipe, the other half as pancetta, and the other pork belly I did in 3 parts but all using Charcuterie's Maple Syrup cure. All done making up the cure, rubbing, curing, soaking, pellicleizing - today was smoking day! Cold, rainy 40 degree day in Seattle. I used a mix of mesquite and cherry lump (the latter I made myself). Sure made my driveway smell good!
I pulled them off and removed the skin. Here's a shot of the just-smoked skinned pieces cooling out, enjoy: - seattlepitboss http://tinyisland.com/images/temp/ou...nedCooling.jpg |
Fine lookin product!:clap2:
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Wow, that looks tasty! :thumb:
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Bacon! - (next time, please remember to capitalize the first letter in Bacon) - and it does look good!
Heck, it looks so good you can capitalize the whole word: BACON!!! |
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They're some nice meaty slabs of belly. Good one!
I did some Jalapeno & Maple Syrup Bacon last time, the Jalapeno didn't really come through, but the Maple gave it a nice touch. I think I prefer a more simple brine though, at the end of the day. Making Bacon feels like you've made a deal with a witch to the keys to the universe. |
^^^^^ :shock:
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Looks fantastic...
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curious as to how you made your own cherry lump? bacon looks great!!!
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Nice Bacon.
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Dang that looks great. This is on my short list of things to try this spring!
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