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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-26-2013, 07:46 PM | #16 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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No curing salt.... The look isn't much different than store bought bacon, and as far as taste, I just pulled one piece out of the bag and rinsed it really good. Dried it and sliced a couple slices and fried it up. Of course I haven't smoked it yet, so it didn't have that classic bacon taste, but I was mainly checking for the saltiness. I discovered that I need to soak it for an hour or so, which is what I'm doing now, and I'll probably smoke this piece tomorrow with applewood!
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Todd |
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02-26-2013, 10:04 PM | #17 | |
is one Smokin' Farker
Join Date: 05-18-10
Location: New Market, MD
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Quote:
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Humphrey's Battle Box, Weber Genesis Silver B, Weber Performer |
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02-27-2013, 08:11 PM | #18 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Ok, here's half the pork belly, fresh off the smoker. Did it with hickory & applewood. Hopefully we're gonna have some for breakfast Saturday! I still have another half to smoke Saturday..... can't wait!
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Todd |
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02-27-2013, 08:21 PM | #19 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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That looks real good.
I just started a a pork belly for the first time. I think mine was a lot thinner. Maybe I need to find another place. That looks pretty thick. I wonder if I shouldn't cure for a full 7 days since seems thinner. |
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Thanks from:---> |
02-27-2013, 08:48 PM | #20 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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I don't think 7 days would be too long, but you could try for 5.
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Todd |
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02-27-2013, 10:37 PM | #21 |
Babbling Farker
Join Date: 09-27-08
Location: Pittsburgh PA
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02-28-2013, 07:29 AM | #22 |
Knows what a fatty is.
Join Date: 09-04-12
Location: New Bedford, MA
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Hey Bone, what temperature did you smoke the bacon at? I'm trying my own bacon as well and I keep tossing around the idea of cold smoking it, not sure what I want to do yet. I'm also just using salt as well. You should send me a piece of your bacon, I'll taste test, haha.
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30 Gal. UDS, 18.5" 70's Redhead |
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02-28-2013, 08:08 AM | #23 |
is Blowin Smoke!
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
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Mmmmmmm Bacon. Looks great. Going to have to try and make my own.
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I'm a griller, I'm a smoker, I'm a midnight fire stoker! 18.5" Weber Smokey Mountain Cooker. They call me Dean! thecanuckfoodie.wordpress.com/ |
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02-28-2013, 04:33 PM | #24 | |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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Quote:
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Todd |
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02-28-2013, 07:25 PM | #25 |
Knows what a fatty is.
Join Date: 09-04-12
Location: New Bedford, MA
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I'm assuming that it wasn't cooked through, correct? My first attempt at this I didn't cure nearly long enough, and my temps were way to high, haha, oooops. I cooked it all the way, insanely tender and juicy, but by no means was it bacon. Thanks for the info.
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30 Gal. UDS, 18.5" 70's Redhead |
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02-28-2013, 07:27 PM | #26 |
Knows what a fatty is.
Join Date: 11-07-12
Location: Leesburg, OH
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That's what i am talking about! Yummy!
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03-02-2013, 09:09 PM | #27 |
Full Fledged Farker
Join Date: 01-28-12
Location: Hagerstown, MD
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No it was not cooked during the smoking process.... I had my first taste of the finished product this morning, and I'll probably never use store bought bacon again! Here's a few pics!
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Todd |
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