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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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Old 01-20-2013, 11:07 AM   #1
accuseal
On the road to being a farker

 
Join Date: 08-17-11
Location: Strongsville, Ohio
Default Bacon Pr0n

My first attempt ar bacon. Pork belly cured for 9 days. Brown sugar, pink salt, coriander, black pepper and a little rosemary. Turned and massaged in frig every 2 days. Applewood smoke on my WSM. 200 deg F for about 3 hours. Pulled when the internal temp was 150 deg.





Sliced up with the 14" Wusthof Grand Brisket Slicer that Santa brought me. This is an amazing piece of cutlery.

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Last edited by accuseal; 01-20-2013 at 11:24 AM..
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Old 01-20-2013, 11:20 AM   #2
campdude
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Location: Rancho Cucamonga, CA
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Sounds good, but no pron?!
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Old 01-20-2013, 12:58 PM   #3
darkdrako
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That looks delicious!
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Old 01-20-2013, 01:38 PM   #4
Teamfour
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Real nice!
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Old 01-20-2013, 02:00 PM   #5
Mason Dixon Bowhunta
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Good looking bacon. I'm dying to try to make some.
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Old 01-20-2013, 02:11 PM   #6
AussieTitch
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Location: South East Victoria Australia
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No more store stuff now,nice.
Good knife skills.
Cheers.
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Old 01-21-2013, 02:47 AM   #7
JohnHB
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Location: Sydney NSW
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You make it sound so simple. I'll have to change my technique as I tend to complicate matter. I agree with Titch good knife skills - very consistent.
John
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