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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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03-07-2014, 01:15 PM | #1 |
On the road to being a farker
Join Date: 12-29-13
Location: West Chester, pa
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Belly cured and resting - tomorrow the smoke
The story so far.
Looking for advice http://www.bbq-brethren.com/forum/sh...d.php?t=181956 First batch fails due to too high temperature: http://www.bbq-brethren.com/forum/sh...d.php?t=182301 Overcoming first timer mistakes and getting help: http://www.bbq-brethren.com/forum/sh....php?p=2826565 Now I'm to the point where the meat is firm to the touch across the whole slab. I've taken the 2 slabs out and rinsed them off thoroughly and have them sitting in the fridge airing overnight with the goal of smoking them tomorrow. Here's the latest picks. I haven't used the bradley smoker in quite some time so I've got to pull it out and get it ready for tomorrow. I've never tried to smoke at 150 degrees so I'm going to have to practice that in advance. Thanks everyone for all the help and advice! Jerry |
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03-07-2014, 01:26 PM | #2 |
On the road to being a farker
Join Date: 12-29-13
Location: West Chester, pa
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A question for tomorrow
Can I add maple syrup at some time before/after smoking to give it a maple like flavor?
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03-07-2014, 01:32 PM | #3 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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I've done another round of seasonings (including maple syrup) right before smoking with good results.
If using real maple syrup - don't expect a lot of "maple" flavor like you get from the faux maple bacon in the store. It will add a nice sweetness to the bacon.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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Thanks from:---> |
03-07-2014, 02:16 PM | #4 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Good Luck Will have to watch this Where do you get your pork belly from
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-07-2014, 02:19 PM | #5 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I smoke to an IT of 150. Usually run the smoker about 175 and bump up 200 over about 3-4 hours. Good luck! It's a piece of cake.
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Chris- Midwest BBQ Outreach |
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03-07-2014, 02:25 PM | #6 |
On the road to being a farker
Join Date: 12-29-13
Location: West Chester, pa
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I called into Westtown meat market on 202 right outside West Chester. They had to order it and it took 2 days to get.
Cause it was special order it was almost $5/lb, which I think is probably high from what I've read. At least I know it's good quality. I've been getting meats from this couple for 5 years and love their stuff. Haven't found any other sources in the area. |
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Thanks from:---> |
03-07-2014, 02:27 PM | #7 |
is One Chatty Farker
Join Date: 02-10-14
Location: Smithville Tx
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Good Luck !!
Fark YEAHHH..... BACON!!!!!!!!!!!!!!
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Life is too short for terrible food. |
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03-07-2014, 03:25 PM | #8 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Good luck!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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03-07-2014, 03:26 PM | #9 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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the Bradley works great for bacon
Thats what I used to use until I sold it Kinda miss it now
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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03-07-2014, 03:30 PM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Check Worrells in Malvern. I plan on checking out the Farmers Market in Wayne
__________________
Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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03-07-2014, 03:41 PM | #11 |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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Looking forward to the finished product. Forum has been on a bacon kick lately. I love it!
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