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Cold Smoking 12lbs of Pork Belly
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JRWhitee
Posts: 5,678
I cured a whole pork belly using Michael Ruhlmans recipe, it was in the refrigerator for 11 days and flipped every couple days. Today I lit my A-Maze-N smoker with some apple pellets. Got everything on the egg at 8:30 and will let it go until the pellets burn out. I followed
The Cen-Tex Smokers
tutorial since it is my first time doing a cold smoke. I plan on par freezing them when smoked then on the slicer and vac sealed.
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Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous VideGreen Man Group
Johns Creek, Georgia
Comments
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This is gonna be good...Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
See there.. Look what you have done. I have called the place where I buy meat and pricing pork belly now. Now I need to find the link.Looks like it will be good, Jim!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
That's it, in buying a belly this afternoon. I've been sulking since I screwed up my last batch.
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Thanks Guys._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Feeling incompatent here... Anyone have the link to Cen's post handy?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Looks like $3.09lb at my joint and the whole case is 30lbs.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Man I want to do thatSalado 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). Plus a couple Pit Boss Pellet Smokers.
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Great looking slabs and setup you got there! Looking forward to the result.canuckland
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Mickey said:Man I want to do that
______________________________________________I love lamp.. -
Looks good, I can't wait to find out how it comes out. Let us know how much time it takes to burn though the pellets and the temps - dome and ambient.
______________________________________________I love lamp.. -
_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Thanks @JRWhitee!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
That looks great @JRWhitee. I just put 5 lbs of belly in the Ruhlman cure this morning. I plan to do shoulder bacon too but I ran out of some of the spices. Pork belly prices around here are $4.99-$6.99. Sure wish I could have found some for 3 bucks! I see that you left yours in the cure for longer than the 7 days, does this affect anything? I'm a bacon rookie... and a little nervous.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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minniemoh said:That looks great @JRWhitee. I just put 5 lbs of belly in the Ruhlman cure this morning. I plan to do shoulder bacon too but I ran out of some of the spices. Pork belly prices around here are $4.99-$6.99. Sure wish I could have found some for 3 bucks! I see that you left yours in the cure for longer than the 7 days, does this affect anything? I'm a bacon rookie... and a little nervous._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
I have a question, does cold smoking vs hot smoking affect shelf life in the fridge?
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theyolksonyou said:I have a question, does cold smoking vs hot smoking affect shelf life in the fridge?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right?
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theyolksonyou said:After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
theyolksonyou said: After VERY LITTLE research, looks like it's just a time to smoke issue and all other things are unchanged. Looks like hot smoke is much quicker. Of course I only read a little on smokingmeatsforum.com, but it's on the internet so it's true, right? BonjourOwner of LBGE, Antique Komodo Green in Color. Proud Career Firefighter. Johns Creek / South Forsyth GA
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Kickin ass @JRWhiteeLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Starting at 8:30 this morning and smoke going strong. The egg started to warm up so I put a pan of ice on the platesetter._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JRWhitee said:Starting at 8:30 this morning and smoke going strong. The egg started to warm up so I put a pan of ice on the platesetter.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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Into the fridge to thaw.
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JRWhitee said:
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Looks like a winner....one question,,,,How in the world do you folks find room in the fridge to put so much stuff ???? Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
@dldawes1 - you need to drink some beer out of the beer fridge. Then you'll have room!L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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I have 3...dldawes1 said:Looks like a winner....one question,,,,
How in the world do you folks find room in the fridge to put so much stuff ???? Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That's gonna be some good stuff!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks good, I can't wait to find out how it comes out. Let us know how much time it takes to burn though the pellets and the temps - dome and ambient.JRWhitee said:
Looks like a winner....one question,,,,
I have 3...How in the world do you folks find room in the fridge to put so much stuff ???? Ours stays full, then after I cook...we have to practically duct tape the door closed !!!!!I would love to put a naked chicken in there overnight before I spatch it, but I've never seen enough room in there to do that !!!
______________________________________________I love lamp..
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