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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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02-19-2013, 06:49 PM | #1 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Makin' Bacon (w/ PrOn)
Started with a 7.25# pork belly, made up a curing rub, split it into two pieces, rubbed, wrapped and now the hard part.... WAITING! Gonna smoke it after curing with some hickory and apple wood!
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Todd |
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02-19-2013, 07:32 PM | #2 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Thats gonna be amazing!
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PBC---Weber Kettle |
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02-19-2013, 07:43 PM | #3 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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I bet that's going to be good.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use. |
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02-19-2013, 07:54 PM | #4 |
On the road to being a farker
Join Date: 01-28-13
Location: White Plains, N.Y.
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Wow, looking like a good project there
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bandera owner |
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02-19-2013, 08:04 PM | #5 |
Full Fledged Farker
Join Date: 02-24-12
Location: Hightown, CO
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looks great
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02-19-2013, 11:36 PM | #6 |
Full Fledged Farker
Join Date: 09-25-10
Location: Reed City, MI
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jsperk butt makes buckboard bacon. Different but still good.
Bone, we're waiting with anticipation for more picts.
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Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans) |
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02-20-2013, 04:59 PM | #7 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Oh yeah, there will definitely be more pics coming.......
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Todd |
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02-20-2013, 05:51 PM | #8 |
Knows what a fatty is.
Join Date: 11-07-12
Location: Leesburg, OH
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Can't wait for a picture update!
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02-24-2013, 04:48 PM | #9 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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Would you mind sharing the curing rub?
I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder. Thanks |
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02-24-2013, 06:04 PM | #10 |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Yep would love to know the rub and if you are going to hot or cold smoke.
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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02-24-2013, 06:07 PM | #11 |
is Blowin Smoke!
Join Date: 07-08-09
Location: Deer Park, Wa
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you'll never buy bacon again.
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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02-24-2013, 10:05 PM | #12 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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Looks great
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If the women don't find you Handsome, we're probably not related. |
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02-24-2013, 10:15 PM | #13 |
Found some matches.
Join Date: 02-20-13
Location: Quad Cities, Illinois
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Bacon looks great, do you use a curing salt?
Cant wait for update
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If the women don't find you Handsome, we're probably not related. |
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02-25-2013, 07:43 PM | #14 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Actually, my curing rub was very simple. For a 7# pork belly, I used:
1 cup kosher salt 1/2 cup brown sugar 1 tbsp. black pepper 3 tbsp. real maple syrup (optional) Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.
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Todd |
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02-26-2013, 07:58 AM | #15 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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