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36 lbs of delicious pig parts

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The Cen-Tex Smoker
The Cen-Tex Smoker Posts: 22,970
in Pork
Bought 3 bellies at RD last week. $2.11 per lb and they were skinned and as squared off as any I have bought. Really nice and at $2.11lb, really cheap.

They have been in the brine since last Sunday. Pulled them today, rinsed and gave an hour long soak to desalinate a bit. Drying in the fridge overnight (bought 3 cooling/drying racks and cookie sheets at RD when I was there).

On unit 2 tomorrow for an all day smoke over Apple pellets with the AMS.

Bellies in brine before the rinse and soak:

image

Here is the desalination/ice bath:



image

Check in tomorrow after the smoke...
Keepin' It Weird in The ATX FBTX
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  • Eggpharmer
    Eggpharmer Posts: 482
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    Yum, going to have to check out RD..Ruhlman's cure?
    Austin, TX
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  • GATraveller
    GATraveller Posts: 8,207
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    Beautiful pig for sure.

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Eggpharmer said:
    Yum, going to have to check out RD..Ruhlman's cure?

    yes. It's ruhlmans cure. I find its way too salty out of the bag but an hour soak mellows it just enough. I'm a salt fiend too so I'm guessing it's too salty for most.
    Keepin' It Weird in The ATX FBTX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited December 2014
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    Boom!!! That just happened! Excellent Tex! =D>
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Got 2 of them on unit #2 with the Adjustable Rig. They are about the size of a brisket. Little longer and a little thinner. AMS is humming along loaded with Traeger Apple pellets. Great day to cold smoke. It's in the high 40's with overcast skies. The egg won't heat up a bit. I'll go 6-8 hrs on these 2 then add the last belly later this evening to go overnight. I could do it on unit 1 but I only have 1 AMS. Could probably rig something up but not in any hurry today so just cruising along today.

    image
    Keepin' It Weird in The ATX FBTX
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  • Hi54putty
    Hi54putty Posts: 1,873
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    Will you slice and cook as bacon after the cold smoke? I have always hot smoked mine at 190 degrees. I guess I don't really need to do that.
    XL,L,S 
    Winston-Salem, NC 
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  • SGH
    SGH Posts: 28,791
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    The Cen-Tex Smoker said:
    Got 2 of them on unit #2
    I like the above nomenclature ;) Standing by for the finale brother Tex. Wish that I was home cooking but im stuck out here on this stupid barge.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • matt121966
    matt121966 Posts: 76
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    Pig - an amazing animal.
    Toledo, OH

    XL BGE (December 2014), 2 burner weber gas
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I feel so insignificant. I haven't identified my unit with nomenclature. :-<
    Wait we're talking about eggs right :-\"
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    Hi54putty said:

    Will you slice and cook as bacon after the cold smoke? I have always hot smoked mine at 190 degrees. I guess I don't really need to do that.

    Yeah, just like store bought bacon. I like the texture better. It is riskier but I'm pretty good about hawking the temps and keeping every surface sanitized during the prep stages. I don't do it in the summer when our outdoor temps are too high.
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    SGH said:


    The Cen-Tex Smoker said:

    Got 2 of them on unit #2


    I like the above nomenclature ;) Standing by for the finale brother Tex. Wish that I was home cooking but im stuck out here on this stupid barge.

    I thought you would enjoy that little shout out. Good luck on the barge. Does not sound like fun.
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 10,766
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    Need More Parts :)>- imageimage
    Visalia, Ca @lkapigian
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    lkapigian said:
    Need More Parts :)>- imageimage

    looks like we are almost down to the hot dog makins'
    Keepin' It Weird in The ATX FBTX
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  • lkapigian
    lkapigian Posts: 10,766
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    The Cen-Tex Smoker said:
    lkapigian said:
    Need More Parts :)>- imageimage

    looks like we are almost down to the hot dog makins'
    Without the Filler..........Could darn near make head cheese
    Visalia, Ca @lkapigian
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  • SGH
    SGH Posts: 28,791
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    Poor ole SGH is having to work hard while Yall cook and eat :-<

    imageimage

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • lkapigian
    lkapigian Posts: 10,766
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    SGH said:
    Poor ole SGH is having to work hard while Yall cook and eat :-<

    imageimage
    Building a new Smoker?
    Visalia, Ca @lkapigian
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    lkapigian said:


    SGH said:

    Poor ole SGH is having to work hard while Yall cook and eat :-<

    imageimage

    Building a new Smoker?


    Untit 8 in its conceptual stages
    Keepin' It Weird in The ATX FBTX
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware


    _______________________________________________

    XLBGE 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    edited December 2014
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    MrCookingNurse said:
    How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware

    it starts as a dry brine. The liquid is from the belly. There is some maple syrup in there but as long as the bellies are, you can pour the syrup to the bottom of the bag and you can seal without that being much of an issue. You don't want a full vac anyway. You want some room in there so the liquid can move around as you rotate the bags.
    Keepin' It Weird in The ATX FBTX
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    Oh ok. I was thinking a traditional salt water brine and just basically using the food saver to make a large ziploc bag. Not full on vacuum just seal it.


    _______________________________________________

    XLBGE 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    MrCookingNurse said:
    Oh ok. I was thinking a traditional salt water brine and just basically using the food saver to make a large ziploc bag. Not full on vacuum just seal it.

    correct. I did put a little vacuum on these but you probably shouldn't. It's really just a big bag so it really does not matter how you get there. I like the food saver because you can make long bags in the shape of the belly. You put the dry ingredients-salt, pink salt, sugar, and the other seasonings you want in there and then I add a little maple syrup (you don't have to use maple syrup but it really like the flavor it adds) and seal it up. Over the next day or 2 the belly will release all that liquid and mix with the brine. That's where the magic happens.
    Keepin' It Weird in The ATX FBTX
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  • yzzi
    yzzi Posts: 1,843
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    Hmm, did not see bellies there...
    Dunedin, FL
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
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    yzzi said:
    Hmm, did not see bellies there...

    my pics are of 3 12 lb bellies in the cure. The other pics are of just about every other part of the pig.
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,102
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    The Cen-Tex Smoker said:
    MrCookingNurse said:
    How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware

    it starts as a dry brine. The liquid is from the belly. There is some maple syrup in there but as long as the bellies are, you can pour the syrup to the bottom of the bag and you can seal without that being much of an issue. You don't want a full vac anyway. You want some room in there so the liquid can move around as you rotate the bags.
    I use the foodsaver bags for bacon curing.  I remove all the air.  The less air the more salt solution in contact with the meat. 
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 18,731
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    I love me some pig parts. All of that looks beautiful.

    And why the heck did you go and  rechristen Curry Egg?? She's shedding a small lamb juice-infused tear... 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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