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Berkshire Butt Bacon

Thatgrimguy
Thatgrimguy Posts: 4,738
edited April 2015 in Pork
Cured this over 2 weeks using tips from Michael Ruhlman's Charcuterie book . Smoked it last night at 200 till it was 140 internal. Letting it rest for a few days then slicing into bacon!!! 

Not really sure what I'm going to do with the smaller chunk. (stole some for my Smoked chicken salad)



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
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Comments

  • SGH
    SGH Posts: 28,988
    Looking good brother. Give me a holler and I will swing by and help you dispose of it!!

    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. 

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  • byrne092
    byrne092 Posts: 746
    I really need to try making some bacon. Ready to see the sliced shots!
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500

    St. Louis, MO
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    I use my odd scraps to season beans, sprouts, etc...

    Been saying for weeks, but I need to make some bacon. I'm out. 
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