Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bacon

marysvilleegger
marysvilleegger Posts: 329
in EggHead Forum
13 lbs of glorious pig!image
· Share on FacebookShare on Twitter

Comments

  • DMW
    DMW Posts: 13,836
    Mmm...bacon...
    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
    · Share on FacebookShare on Twitter
  • uheep
    uheep Posts: 64
    I bet your neighbors will enjoy that cook.
    North Georgia ~ Large BGE~Charbroil Outdoor Fryer~Big Chief Smoker~All Done
    With A Touch Of Classic Rock
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I have a Berkshire pork belly in the freezer. Mind sharing your technique? I'm hoping to do one this weekend.
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
    · Share on FacebookShare on Twitter
  • CarolinaCrazy
    CarolinaCrazy Posts: 585
    Yes, please share. I love me some pork belly.


    1 LBGE in Chapel Hill, NC
    · Share on FacebookShare on Twitter
  • stevethegreat
    stevethegreat Posts: 247
    You had me at bacon
    Steve
    Outside of Appleton, WI - MBGE, LBGE
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,364
    Love the rack setup!  

    “All you need in this life is ignorance and confidence, and then success is sure.”

                  - Mark Twain 

    Ogden, UT, USA


    · Share on FacebookShare on Twitter
  • marysvilleegger
    marysvilleegger Posts: 329
    Thanks guys! I use the technique in ruhlman and polcyns charcuterie book. Basically get some pink curing salt , kosher salt , sugar and maybe some maple syrup if u want. Follow the recipe closely for salt content. These were about 4 lb slabs. Rubbed each one individually with correct amount. Tossed each in a ziplock for 7-9 days flipping every other day. After that pull out and rinse off real well and stick back in the fridge uncovered for a day.
    Fire up the egg as low as u can with apple wood for smoke. Pull when they get close to 150 IT. Toss in fridge and slice when very cold. This is my third batch in about a year. It helps to have a slicer and vac sealer.
    Let me know if u got any detailed questions.
    · Share on FacebookShare on Twitter
  • marysvilleegger
    marysvilleegger Posts: 329
    Botch said:

    Love the rack setup!  

    Thanks @botch. Got the rack from my folks. Mom saves everything an when I asked if they had any old grids laying around she gave me the one that has the bent legs. Works awesome.
    · Share on FacebookShare on Twitter
  • marysvilleegger
    marysvilleegger Posts: 329
    Thatgrimguy said:

    I have a Berkshire pork belly in the freezer. Mind sharing your technique? I'm hoping to do one this weekend.

    Very jealous! U gotta let me know how that Berkshire is. Was at giant eagle over the weekend an they had Berkshire in the cooler. Almost got a shoulder that looked amazing. Some day!
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,768
    edited July 2014
    :@) :x :x :@:@) :x :x :@:@) :x :x :@)
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Excellent job without question or doubt!

    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. 

    · Share on FacebookShare on Twitter

Categories