Thread: Pork Belly
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Old 01-17-2013, 07:47 AM   #15
chad
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: Clearwater, FL
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I prepped the pork belly last night.
I trimmed out:
4# slab for sweet smoked bacon (cure and brown sugar)
3# slab for savory smoke bacon (cure, black pepper, garlic, bay leaf)
3# slab for pancetta (cure, corriander, juniper, bay leaft, thyme, garlic, black pepper)
The balance of the trimmings are in the freezer awaiting the next sausage session.
All slabs are in the fridge getting happy for the next 9 days!
Attached Images
File Type: jpg Bacon 003.jpg (55.4 KB, 385 views)
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Dave
Southern Brethren BBQ Competition Team

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