Bacon Time in the Great White North
- Thread starter expatpig
- Start date
aawa
Babbling Farker
Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F 
expatpig
is Blowin Smoke!
It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.
expatpig
is Blowin Smoke!
For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb
PBHoss
Knows what a fatty is.
Mmmmmm. Darn fine work!
grubby
Knows what a fatty is.
Looks real good. I am going to try some one day.
chriscw81
is Blowin Smoke!
well done, sir!!
Tim Campbell
Knows what a fatty is.
That looks so good!
expatpig
is Blowin Smoke!
From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again!
ubp_sanity
Knows what a fatty is.
I picked this up from Zehrs, can't beat the price.. Will be putting it on tomorrow, it's about 0' C right now..
B
BBQMaverick
Guest
Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?
expatpig
is Blowin Smoke!
1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.
