Been To A Class ~ Been To A Comp ~ Been Home 2 Hours And...

thirdeye

thirdeye

somebody shut me the fark up.

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At home on the range in Wyoming
...I already have a smoker fired up to smoke two pieces of pork belly that was curing while I've been gone. It don't get much better than this does it?
 
There is programs to help you with that.....sounds like a perfect day.
 
You are a fanatic! FANATIC! (In a good way, of course.) :thumb:
 
bam said:
I'm waiting I know photos to come. :-D
Click to expand...

DSC02393aa.jpg


Here it is just off the smoker. About 3-1/2 hours at 190° with maple and cherry. The internal was 155°. It's proper to let it chill overnight, then sample. But I'm not always proper.....​


DSC02395aa.jpg
 
You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great:clap:
 
Mikey063 said:
You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great:clap:
Click to expand...

I would have really liked to smoke them closer to 150° for 2 hours, then bump up the smoker to finish in another 2 hours. But it was 92° out and I couldn't get my smoker any lower.
 
I will try that for mine. I will be doing the dry cure on my pork sometime today. Going to let them rest for 2 days in the fridge, and then smoke em
 
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