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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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07-24-2013, 02:00 AM | #16 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
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Do you use a slicer after that or just break you off a hunk?
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07-24-2013, 03:11 AM | #17 |
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK
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I join this forum and the first thing I see is all this bacon. Good freakin' work! I tend to cold smoke mine so I've gotta wait til the weather cools down before I get a batch on the go
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07-24-2013, 03:12 AM | #18 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Mate that's a big effort, nice post and I want bacon
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07-24-2013, 07:44 AM | #19 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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Everything tastes better when you do it yourself, I guarantee that. Nice work - I can't wait to see some more pictures!
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- Matt [URL="https://www.facebook.com/pages/Hatfield-and-McCoy-Barbecue/765488903565575"]Hatfield and McCoy Barbecue[/URL] - Co-Pitmaster Illinois This Butt's for 'Que - Pitmaster KCBS CBJ; 18.5" WSM; [COLOR="Sienna"]U[/COLOR][COLOR="Navy"]D[/COLOR][COLOR="Sienna"]S[/COLOR]; [COLOR="Red"]Thermapen Mk4[/COLOR]; [COLOR="Blue"]DigiQ DX2[/COLOR]; [COLOR="DarkOrange"]IQ120[/COLOR]; [COLOR="Gray"]CharBroil Gasser (wind victim after 11 years)[/COLOR]; Maverick; OTS x2; etc. [URL="http://bbqbeat.com/hatfield-and-mccoy-bbq-team/"]We're (kinda) famous![/URL] |
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07-24-2013, 08:11 AM | #20 | |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Quote:
Captin Dave - I've got a slicer and it looks like it'll be working overtime next week. With that said we may cube or chunk some of it up just to try something a little different with some of it. It'd be good for soups, beans and such that way.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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07-24-2013, 10:25 AM | #21 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Well, I'm envious. I've been wanting to smoke some bacon too, so last week I drove across town to Whole Foods to find an uncured pork belly. They were sold out.
Oh, well, I will try again. Anyway - it all looks awesome!
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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07-24-2013, 11:49 AM | #22 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Love to be there for the smoking part. Have fun!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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07-24-2013, 04:14 PM | #23 |
On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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GREAT PLAN--GO BIG--or stay on the porch
looking forward to more pix |
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07-25-2013, 08:03 AM | #24 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Just curious that's about 12# per belly. I would love to find some that lean. Mine run about 18# per belly. Yours look great.
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07-30-2013, 08:37 AM | #25 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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captndan - vast majority of these were about 12 pounds a side give or take. Two of the sides that I bought from a butcher down by my in-laws were closer to 9 pounds a piece. They are leaner, meater and trimmed up a bit nicer.
Update - we are smoking about 1/2 of it tonight and the other 1/2 tomorrow evening. I've got my 3 sides in the fridge forming the pellicle as we speak. More pictures to come later on tonight!
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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07-30-2013, 08:44 AM | #26 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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As a former central Illinois guy myself, nice job so far. Can't wait to see the finished goods.
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Chris- Midwest BBQ Outreach |
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07-30-2013, 08:49 AM | #27 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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Still tuned in!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-30-2013, 11:04 AM | #28 |
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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Gasp.
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07-30-2013, 11:14 AM | #29 |
Knows what a fatty is.
Join Date: 06-29-13
Location: Star City, AR
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OTG 26.75, Smoker Dave Reverse Flow Trailer, CB Commercial Gasser. |
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07-30-2013, 12:45 PM | #30 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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mr. ski - if you leave now you'll get in about the time the 1st batch is coming off the smoker.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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