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Curing Bacon
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Charlesmaneri
Posts: 1,295
Here is the Pork belly all trimed and skined ready for the curing salt thats in the bowl
2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
Long Island N.Y.
Comments
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Nice! I just got some of mine out of the freezer. Some for breakfast in the morning, the rest for BBQ Baked Beans.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
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 goes2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Just vac sealed about ten pound myself. New slicer is the bomb.
Steve
Caledon, ON
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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% SICILIANLong Island N.Y.
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That is a nice lean looking belly!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Heres the belly after the 1 week cure and in the Egg cold smoking2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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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
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What's this vanilla bourbon cure? Sounds interesting...recipe?MichaelWinston Salem, NC
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Little Steven said:Just vac sealed about ten pound myself. New slicer is the bomb.
Toronto -
Laserdoc85 I used the curing recipe from the book Charcuterie I followed it with one exception I didn't use the Juniper berries2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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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
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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.
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@ retired railroader I get my bellies at Meat farms and their not to expensive2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Jefferson .GA.Been egging since 1985 on a medium egg
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What was your smoking technique?
MN. LBGE. Vikings. Beer. YETI 75.
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I used the A-Maze-N-Smoker with Jack Daniels pellets for about 6 hours at say 30 degrees2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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