• working on DNS.. links may break temporarily.

Finished BACON: (with pron)

MStoney72

MStoney72

Full Fledged Farker
Joined
Jan 8, 2012
Messages
371
Reaction score
101
Points
0
Location
Osceola, indiana
Finally got to smoke, slice, and package my BACON I've been curing. The smoke took about 5hrs @ 170 pit temp and I pulled the bellies @ 150 internal. I placed the bellies directly in the fridge after the smoke and let cool for 2 - 3 hrs, then it was ready for slicing.
Hear are some of the pics from Yesterdays adventure.

Right of the wsm and in the fridge
utesy6yq.jpg


u4y9u3yq.jpg


e3u3emyg.jpg


e3e7e6ys.jpg




7emydeba.jpg


nu2a5a7e.jpg


e7aqasas.jpg







Sent from my PC36100 using Tapatalk 2
 
Last edited:
That looks fantastic. I wouldn't even know where to look for pork bellies around where I live.
 
kds9547 said:
That looks fantastic. I wouldn't even know where to look for pork bellies around where I live.
Click to expand...
Hey Brian I have some for you if your interested, let me know, I will even deliver if you would like:)


Sent from my PC36100 using Tapatalk 2
 
You must log in or register to reply here.

Similar threads

S
Buckboard ham
2
Replies
24
Views
710
stickman
S
G
Fresh Ham cook
Replies
8
Views
312
Learning to BBQ
Learning to BBQ
BackYardRob
Scratch Canadian Bacon
Replies
15
Views
626
thirdeye
thirdeye
R
Attempting some bacon
2
Replies
26
Views
2K
Big George's BBQ
Big George's BBQ
sudsandswine
Been hangin' around...
2
Replies
23
Views
1K
Big George's BBQ
Big George's BBQ
Back
Top