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-   -   Bacon Time in the Great White North (http://www.bbq-brethren.com/forum/showthread.php?t=150959)

expatpig 01-06-2013 10:10 AM

Bacon Time in the Great White North
 
3 Attachment(s)
Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?

aawa 01-06-2013 10:12 AM

Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F :p

expatpig 01-06-2013 10:16 AM

It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.

expatpig 01-06-2013 03:07 PM

For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

PBHoss 01-06-2013 04:00 PM

Mmmmmm. Darn fine work!

grubby 01-06-2013 04:19 PM

Looks real good. I am going to try some one day.

chriscw81 01-06-2013 04:24 PM

well done, sir!!

Tim Campbell 01-06-2013 04:35 PM

That looks so good!

expatpig 01-06-2013 04:49 PM

From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again!

ubp_sanity 01-06-2013 05:08 PM

1 Attachment(s)
Quote:

Originally Posted by expatpig (Post 2319215)
For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb

I picked this up from Zehrs, can't beat the price.. Will be putting it on tomorrow, it's about 0' C right now..

Attachment 74257

BBQMaverick 01-06-2013 07:13 PM

Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

expatpig 01-07-2013 05:05 PM

Quote:

Originally Posted by BBQMaverick (Post 2319460)
Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?

1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.


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