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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-22-2011, 11:29 AM   #16
Big George's BBQ
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Very Nice Wayne- that and Buck board Bacon are on my to do list
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Unread 08-22-2011, 11:38 AM   #17
Mikey063
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You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great
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Unread 08-22-2011, 12:45 PM   #18
thirdeye
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Quote:
Originally Posted by Mikey063 View Post
You cooked the pork at 190º? Hmm I need to work on that. I will be cooking my pork bellies in 3 days. Yours look great
I would have really liked to smoke them closer to 150° for 2 hours, then bump up the smoker to finish in another 2 hours. But it was 92° out and I couldn't get my smoker any lower.
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Unread 08-22-2011, 12:47 PM   #19
Mikey063
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I will try that for mine. I will be doing the dry cure on my pork sometime today. Going to let them rest for 2 days in the fridge, and then smoke em
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