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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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12-07-2012, 04:03 PM
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#1 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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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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| Thanks from: ---> |
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12-07-2012, 04:06 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Well...back to work to see if I can get un-jealous!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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12-07-2012, 07:25 PM
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#3 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Pig Candy.... |
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12-07-2012, 09:55 PM
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#4 |
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Full Fledged Farker
Join Date: 11-14-11
Location: San Antonio, Tx
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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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12-07-2012, 10:45 PM
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#5 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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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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12-07-2012, 10:49 PM
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#6 | |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Quote:
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12-07-2012, 10:57 PM
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#7 | |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Quote:
 John |
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| Thanks from:---> |
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12-07-2012, 11:20 PM
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#8 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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and here i get excited doing a small butt !
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george spam, can't live without it |
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12-08-2012, 12:33 AM
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#9 | |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Quote:
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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