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Bacon...

i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....

so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure.
started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off....
http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg

sliced it up and packaged it for freezing...looks good, tastes even better. i will never buy bacon again!
http://i71.photobucket.com/albums/i145/lang96/007-18_zpsb686af52.jpg

at the same time i started my porkbelly, i bought a really small boston butt. 3.59 pounds and boneless. cost me $3.56. since i was doing a bacon experiment, i wanted to do "Buckboard Bacon" too. so, using a different cure recipe, i stuck it in the frig for a fifteen day cure.
Raw...Rubbed...Smoked:
http://i71.photobucket.com/albums/i145/lang96/003-43_zps6cb76969.jpg
http://i71.photobucket.com/albums/i145/lang96/005-29_zpsd98a56f8.jpg
http://i71.photobucket.com/albums/i145/lang96/002-50_zps85a2806a.jpg

cold hickory smoke in the lg BGE for three hours, dome temp up to 150 degrees....sliced up and ready to go....
http://i71.photobucket.com/albums/i145/lang96/005-29_zps1260b037.jpg
http://i71.photobucket.com/albums/i145/lang96/007-18_zps383ab836.jpg
http://i71.photobucket.com/albums/i145/lang96/008-15_zps7ccfe4c4.jpg

i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!

flats





fishing, curing, smoking, cooking, eating. living

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