daninnewjersey
Babbling Farker
I'm on the bacon bandwagon and am kicking myself for not getting on sooner. This is the second attempt for me. Got a whole pork belly from the local Asian market...and quickly found out they sell whole ones with the ribs still attached. No problem....treated them as a chefs snack. Trimmed out nicely and put in the cure for 4 days. Quick wash off and then into the fridge to get happy.
Pulled them out when they were ready, glazed with maple syrup and dusted with black pepper. Into the smoke for a couple hours until they looked good. Let them cool, then sliced (by hand which sucks....) and started eatin'. Man....this stuff is so much better than store bought crap.....
Pulled them out when they were ready, glazed with maple syrup and dusted with black pepper. Into the smoke for a couple hours until they looked good. Let them cool, then sliced (by hand which sucks....) and started eatin'. Man....this stuff is so much better than store bought crap.....
Last edited:
