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-   -   Makin' Bacon (w/ PrOn) (http://www.bbq-brethren.com/forum/showthread.php?t=154261)

"Bone to Bark" BBQ 02-19-2013 06:49 PM

Makin' Bacon (w/ PrOn)
 
4 Attachment(s)
Started with a 7.25# pork belly, made up a curing rub, split it into two pieces, rubbed, wrapped and now the hard part.... WAITING! Gonna smoke it after curing with some hickory and apple wood!

Big M1ke 02-19-2013 07:32 PM

Thats gonna be amazing! :icon_smile_tongue:

jsperk 02-19-2013 07:43 PM

I bet that's going to be good.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use.

KotaChuk678 02-19-2013 07:54 PM

Wow, looking like a good project there :icon_smile_tongue:

GL-BBQ 02-19-2013 08:04 PM

looks great

rondini 02-19-2013 11:36 PM

jsperk butt makes buckboard bacon. Different but still good.

Bone, we're waiting with anticipation for more picts.

"Bone to Bark" BBQ 02-20-2013 04:59 PM

Oh yeah, there will definitely be more pics coming.......

Hog 02-20-2013 05:51 PM

Can't wait for a picture update!

jsperk 02-24-2013 04:48 PM

Would you mind sharing the curing rub?

I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder.

Thanks

samfsu 02-24-2013 06:04 PM

Yep would love to know the rub and if you are going to hot or cold smoke.

Crazy Harry 02-24-2013 06:07 PM

you'll never buy bacon again.

Handsome Jack 02-24-2013 10:05 PM

Looks great

Handsome Jack 02-24-2013 10:15 PM

Bacon looks great, do you use a curing salt?
Cant wait for update

"Bone to Bark" BBQ 02-25-2013 07:43 PM

Actually, my curing rub was very simple. For a 7# pork belly, I used:

1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)

Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.

samfsu 02-26-2013 07:58 AM

Quote:

Originally Posted by "Bone to Bark" BBQ (Post 2383853)
Actually, my curing rub was very simple. For a 7# pork belly, I used:

1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)

Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.

So no curing salt (Cure#1 or TQ)? Interesting. Does it taste/look diff than nitrite cured bacon?


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