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Curing Bacon

Here is the Pork belly all trimed and skined ready for the curing salt thats in the bowlimage
2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
Long Island N.Y.

Comments

  • DMWDMW Posts: 10,552
    Nice! I just got some of mine out of the freezer. Some for breakfast in the morning, the rest for BBQ Baked Beans.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Heres the belly all rubbed with the curing salt in a zip lock bag in the fridge now it needs to cure for a week will post pics as it goes image
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • Just vac sealed about ten pound myself. New slicer is the bomb.

    Steve 

    Caledon, ON

     

  • Little Steven unfortunately I don't have a vac sealer that being said the zip lock bag works well all my other bellies came out great !
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • CookinbobCookinbob Posts: 1,688
    That is a nice lean looking belly!
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Heres the belly after the 1 week cure and in the Egg cold smokingimage
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • Which recipe cure did you use ?
    Should try my vanilla bourbon,,,it turns out A+++++
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • What's this vanilla bourbon cure?  Sounds interesting...recipe?
    Michael 

    Winston Salem, NC


  • pantsypantspantsypants Posts: 1,191
    Just vac sealed about ten pound myself. New slicer is the bomb.
    oh so the slicer came ? ?
    Toronto
  • Laserdoc85 I used the curing recipe from the book Charcuterie I followed it with one exception I didn't use the Juniper berries
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • TonyATonyA Posts: 582
    I have a vacuum sealer - but i don't know that i find it's worth the effort to break it out - the new versions are not my favorite piece of equipment. I'm curious to hear about the slicer, what I have is a little too small to cut full rashers so I've been cutting about 1/3 off the end and cutting that the other way .. hasn't really posed any problems other than my fried bacon is a little short
  • Nice looking bacon! I see your from Long Island so am I. Quick question where do you get your pork bellies? I travel to Western Beef in Mineola and have the butcher cut the section of belly I want. I get some excellent pieces from there but sometimes I don't feel like traveling that far as it's 30 miles from the house. I tried Restaurant Depot but I have no need for a 50 lb. box of bellies.
    Everyday is Saturday and tomorrow is always Sunday.
  • @ retired railroader I get my bellies at Meat farms and their not to expensive
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • laserdoc85laserdoc85 Posts: 577
    edited February 2014
        
    I have been using this with great results

    Jefferson .GA.  
    Been egging since 1985 on a medium egg
  • What was your smoking technique?

    Seattle. LBGE. Vikings. Beer. YETI 75. YETI Colster.

  • I used the A-Maze-N-Smoker with Jack Daniels pellets for about 6 hours at say 30 degrees
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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