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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-07-2012, 04:03 PM   #1
superdan
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Default Like a kid in a candy store...

Just got back from the butcher to pick up my hog. Ended up with 24 pounds of belly for bacon... All this bacon talk around here has me pumped!
Also had one whole front leg and shoulder kept whole, can't wait to smoke that beast!
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Unread 12-07-2012, 04:06 PM   #2
gtr
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Well...back to work to see if I can get un-jealous!
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Unread 12-07-2012, 07:25 PM   #3
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Quote:
Originally Posted by superdan View Post
Like a kid in a candy store...


Pig Candy....
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Unread 12-07-2012, 09:55 PM   #4
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Nice Super D, cooking that on your gator? I would love to see the pics of the process.
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Unread 12-07-2012, 10:45 PM   #5
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Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!

Congrats!

John
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Unread 12-07-2012, 10:49 PM   #6
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Quote:
Originally Posted by trufunk View Post
Nice Super D, cooking that on your gator? I would love to see the pics of the process.
Oh yes, the Gator is gonna have a busy Holiday season. I'll keep the posts coming. Doing bacon, breakfast sausage and making lard this weekend. I love it!!!
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Unread 12-07-2012, 10:57 PM   #7
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Quote:
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Oh yes, the Gator is gonna have a busy Holiday season. I'll keep the posts coming. Doing bacon, breakfast sausage and making lard this weekend. I love it!!!
Show off!

John
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Unread 12-07-2012, 11:20 PM   #8
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and here i get excited doing a small butt !
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Unread 12-08-2012, 12:33 AM   #9
superdan
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Quote:
Originally Posted by PatioDaddio View Post
Wow, that's really cool! I've had a meager two pounds of soon-to-be bacon
dry curing for five days and I'm jazzed, but 24 pounds? Fuggedaboutit!

Congrats!

John
It means I better decide on my cure recipe quick ;)
I'm thinking most I'll just do TQ, brown sugar and some black pepper. I was gonna maybe do some with TQ and a bbq rub but I'm not really sure how that'd be... Anyone ever make bacon using a rub they use on butts or briskies?
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