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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-06-2013, 10:10 AM | #1 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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Bacon Time in the Great White North
Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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01-06-2013, 10:12 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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 :p
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~Ren~ Fat Kids Club Founding Member |
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01-06-2013, 10:16 AM | #3 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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01-06-2013, 03:07 PM | #4 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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01-06-2013, 04:00 PM | #5 |
On the road to being a farker
Join Date: 10-13-10
Location: Potomac, MT
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Mmmmmm. Darn fine work!
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@PBHoss Luhr-Jensen Lil' Chief; Traeger 070 |
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01-06-2013, 04:19 PM | #6 |
Knows what a fatty is.
Join Date: 07-04-09
Location: Alliance, Ohio
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Looks real good. I am going to try some one day.
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01-06-2013, 04:24 PM | #7 |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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well done, sir!!
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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01-06-2013, 04:35 PM | #8 |
On the road to being a farker
Join Date: 08-12-12
Location: Bristol, CT
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That looks so good!
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WSM 22.5", Little Chief, Weber Spirit 300 |
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01-06-2013, 04:49 PM | #9 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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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!
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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01-06-2013, 05:08 PM | #10 | |
Knows what a fatty is.
Join Date: 07-30-12
Location: Kitchener, Ont
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Quote:
ImageUploadedByTapatalk1357513563.734986.jpg |
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01-06-2013, 07:13 PM | #11 |
On the road to being a farker
Join Date: 10-07-12
Location: Western KY
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Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?
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01-07-2013, 05:05 PM | #12 |
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.
__________________
"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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