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12 lbs of pork belly

Little StevenLittle Steven Posts: 28,817
Just got it cured and in the fridge. 2lb's of pancetta and the rest bacon. Saved a pound or so for the sous vide tonight.

Steve 

Caledon, ON

 

Comments

  • CookinbobCookinbob Posts: 1,690
    I'd like to see what your doing, but you can't post pics?  Does not make sense - is it a Canadian internet thing?

    How will you prepare with the S-V?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Cookinbob said:
    I'd like to see what your doing, but you can't post pics?  Does not make sense - is it a Canadian internet thing?

    How will you prepare with the S-V?

    Carolina Q helped me with the posting issue yesterday. I didn't take any pics but will later. I was even able to include a link yesterday. I was copying and pasting from photobucket and I am no longer able to do that. Hopefully this will show you the sous vide plan. It is a link to how2heroes/recipes/pork/crispy pork bellie if the link doesn't show. The beef education series on that site is worth the watch even though the guy is a bit boring


    http://how2heroes.com/videos/entrees/crispy-pork-belly

    Steve 

    Caledon, ON

     

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