Thread: Pork Belly
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Unread 01-26-2013, 10:47 AM   #28
chad
somebody shut me the fark up.
 
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Finished a nine day cure on the bellies. The pancetta is now in the fridge drying. One slab is coated with maple syrup and the other got new cracked pepper and cane syrup. In the MES40 with apple pellets (thanks Kapn Tim) in an AMAZNP pellets smoke generator. I cold smoking and started at 60 degrees. I've placed a couple bottles of ic in there to keep it cool.ImageUploadedByTapatalk1359218711.202217.jpg pancetta
ImageUploadedByTapatalk1359218743.069275.jpgImageUploadedByTapatalk1359218760.790413.jpg top is savory
ImageUploadedByTapatalk1359218794.082174.jpg
ImageUploadedByTapatalk1359218822.948129.jpg
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Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
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