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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 02-10-2008, 04:48 PM   #1
Puppyboy
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Default Buck Board Bacon pRon

Men in Blue and I smoked up about 35# of BBB today for some friends of ours. They cured it for a week with Hi-Mountain cure. We smoked it to 140-145*. Of course we sliced off a little to fry up before delivering the product.
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Old 02-10-2008, 04:54 PM   #2
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That looks absolutely delish!!!
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Old 02-10-2008, 05:06 PM   #3
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That's a lot of bacon my friend!! Looks darn tasty.
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Old 02-10-2008, 05:46 PM   #4
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Good Lookin' Grub Man!!!!
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Old 02-10-2008, 06:07 PM   #5
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Great job on the bacon. It really looks goooooooood!!!!!!!! I've only use the pork loin and butt for the BBB. Do you think the belly is much different? Sure looks good.
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Old 02-10-2008, 06:09 PM   #6
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Where did you find the pork belly?
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Old 02-11-2008, 11:18 AM   #7
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Looks really good, Puppy! I lOVE bacon.
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Old 02-11-2008, 11:55 AM   #8
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OOOHH, I need to try the pork Belly that looks great.
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Old 02-11-2008, 12:21 PM   #9
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Awesome!!!!!
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Old 02-11-2008, 01:30 PM   #10
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Quote:
Originally Posted by smooookin View Post
Where did you find the pork belly?
The guys we smoked for butchered a couple of hogs last week.
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