Phrasty
Babbling Farker
Freezer ran out... What to do? Make more of course!!! :thumb::thumb:
Got a pork belly............. or 8:wink:
Unwrapped 2 and washed them up along with a boneless shoulder and a "money muscle" for buckboard:
Made my salt cure and mixed it with "wet sugar"
I put this on a slab of belly, and the 2 buckboards then bagged them up and put them in the fridge to cure:
Did up a herb rub for a Savory bacon, rubbed it and threw this one in the fridge as well:
After just over a week they came out the fridge & I washed and patted them dry then put them back in the fridge overnight to finish drying the outside:
Savory bacon:
Wet sugar cure:
Rolled and cut the savory bacon
Put it all on the smoker and cold smoked it for 4 hours with some Lychee wood:
Was a nice night to smoke...
After 4 hours cold smoke:
Then raised the heat slowly and brought them up to 140˚
And the final product the next day sliced up:
All stocked up again!!! :thumb: Now what to do with it??
uhh FRY IT!!!!
It was goooood!!! :heh: Thanks for looking everyone!!!!
Cheers
Got a pork belly............. or 8:wink:
Unwrapped 2 and washed them up along with a boneless shoulder and a "money muscle" for buckboard:
Made my salt cure and mixed it with "wet sugar"
I put this on a slab of belly, and the 2 buckboards then bagged them up and put them in the fridge to cure:
Did up a herb rub for a Savory bacon, rubbed it and threw this one in the fridge as well:
After just over a week they came out the fridge & I washed and patted them dry then put them back in the fridge overnight to finish drying the outside:
Savory bacon:
Wet sugar cure:
Rolled and cut the savory bacon
Put it all on the smoker and cold smoked it for 4 hours with some Lychee wood:
Was a nice night to smoke...
After 4 hours cold smoke:
Then raised the heat slowly and brought them up to 140˚
And the final product the next day sliced up:
All stocked up again!!! :thumb: Now what to do with it??
uhh FRY IT!!!!
It was goooood!!! :heh: Thanks for looking everyone!!!!
Cheers
