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Old 01-06-2013, 10:10 AM   #1
expatpig
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Join Date: 02-20-10
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Default Bacon Time in the Great White North

Porkbellies cured for 9days, smoked with maple and hickory, vacuum sealed and "rested" 5 days. Sliced and packaged yesterday. Best bacon I ever had, and I've had a lot! Did I mention that it was -27deg F. ?
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Old 01-06-2013, 10:12 AM   #2
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Awesome job and that is some dedication to smoke during the intense cold. pwa still takes the coldest temperature to smoke that I have seen at -43F :p
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Old 01-06-2013, 10:16 AM   #3
expatpig
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It was a balmy -27, lol, Ive smoked here in more than a -50 windchill. not bad for a UDS.
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Old 01-06-2013, 03:07 PM   #4
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For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb
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Old 01-06-2013, 04:00 PM   #5
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Mmmmmm. Darn fine work!
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Old 01-06-2013, 04:19 PM   #6
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Looks real good. I am going to try some one day.
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Old 01-06-2013, 04:24 PM   #7
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well done, sir!!
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Old 01-06-2013, 04:35 PM   #8
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That looks so good!
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Old 01-06-2013, 04:49 PM   #9
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From the first porkbelly, we got 60 slices, vacuum sealed them in 10 slice packages. We'll probably get 40 slices from the smaller one. The two bellies together weighed about 12 lbs. I may not buy commercial bacon again!
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Old 01-06-2013, 05:08 PM   #10
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Quote:
Originally Posted by expatpig View Post
For all of those North of the Border...Pork Shoulders @ Loblaw affilliates this week, $1.00/lb
I picked this up from Zehrs, can't beat the price.. Will be putting it on tomorrow, it's about 0' C right now..

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Old 01-06-2013, 07:13 PM   #11
BBQMaverick
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Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?
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Old 01-07-2013, 05:05 PM   #12
expatpig
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Quote:
Originally Posted by BBQMaverick View Post
Looks great except for all that snow. Do you have a specific recipie you used..curing sprices, etc ?
1lb kosher salt, 1/2lb brown sugar plus 1/4cup maple sugar, 7tbs Mortons Tenderquick.
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[B][COLOR=red]Napoleon Apollo[/COLOR][/B]
[COLOR=#ff0000][B]GOSM[/B][/COLOR]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
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