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onedbguru
Posts: 1,647
Pork Belly from Whole Foods... cured with salt,br sugar, pepper for 6-7 days. Rinsed, let set for 2 more days, then smoked for 3hrs at ~190 and sliced using my Avanti Slicer.
Then cooked a few strips for my breakfast tomorrow morning plus 1 for quality control. It passed with FLYING colors.
Then cooked a few strips for my breakfast tomorrow morning plus 1 for quality control. It passed with FLYING colors.
Comments
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What??? only 1 like???
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Personally I think it looks awesome--great jobColumbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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I just like the bacon container. I had no idea those existed.
Good looking bacon tooKeepin' It Weird in The ATX FBTX -
You had me at bacon
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Mmmmm.... bacon....Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Just pulled a bunch off the grill this morning. Bacon is the best. "Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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one like? I am more wondering how you only had one piece for quality control??? That bacon looks greatonedbguru said:What??? only 1 like???Victoria, TX - 1 Large BGE and a 36" Blackstone -
Well, I "said" it was only 1 for quality control... Here is today's batch (some of it anyway...) For those eggers in MD, I acquired this at Hemp's Meats in Jefferson, MD (about 5 miles south of Frederick off of 340) and at $4.29/lb, it was a steal compared to the prices at Whole Foods. I have to say, this is some of the best bacon I have had since my Grandfather sliced it off the slab after I retrieved it from the smokehouse. (which is long gone now)...
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Starting the process again. Today, I will start the curing process on another batch. Kosher salt, Brown Sugar and lots of pepper and into the fridge for 2-3 weeks. If I keep this up, one of these days I am going to need to build a smokehouse.
... this while listening to my "new" Jackson Brown "Running on Empty" album I picked up at an antique place in Bennington, VT for $1.00. -
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