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  • Looks great!! Good job on the burnt ends
  • Do you really want to see the bacon. This the second batch, batch 3 is in the fridge curing now.
  • Thanks for your support. Just trying to show good food. Never trying to claim I invented the egg
  • I really like to use chilled bacon fat. Anytime I cook bacon I save the fat in the fridge it is a great starter for most things. I rub some bacon fat and then sprinkle Montreal steak spice Enjoy!!!
  • Thanks, I hope something that I have posted has been helpful, and you may want to give it a try.
  • I hope that is not the case. I know there are great cooks on this site and have used many of there recipes. Just trying to share as much as I can.
  • I don't think that at all. Just passing on some good food.
  • Thanks for the photo help I have been having trouble with shadows so the close ups are working better rights now. Yes it is red and green peppers, and tomatoes as well. I hope you try it and enjoy!!!
  • I did rinse the bellies just before smoking them. Just ran water over them quickly and them pat them dry with paper towel. Don't get me wrong my wife loves the bacon when it is done and sliced.
  • It is the 3 tier rack ans I am only using two racks. I put the bacon ends on the smoker for 1 hour and then put the beans on for an hour before eating
  • Yes I did use ready cure from Canada. I am not sure about pink salt concentration but this combo worked really well. I hope you try it, "Best bacon I have ever had" heard that twice from the samplers
  • That right dome temp. I did find it hard to keep the temp there. I had it at 325 before I added the meat so that the temp would not drop to low
  • Sorry forgot to add that in. Smoked at 190 degrees for 3 hours. I was going to use apple wood but couldn't fond and ended up going with hickory
  • I have found a asain market and can get the bellies for about $2.00 per lb I have seen them as high as $3.00 per lb as well. I am sure that the leaner met would taste just as good but rember fat equal flavour and the fat may help keep the met moi…
  • 2 cups brown sugar 1 cup kosher salt 2 tbsp black pepper 1 1/2 tbsp curing salt 1/2 cup maple syrup Mix all dry ingredients and rub on pork bellies Wrap in plastic wrap and turn bellies daily and rewrap Repeat for 7 days Enjoy!!! http://a…
  • There is a great BBQ store in Rockwood (Wellington Fire and BBQ) they have a large variety of chunks and cool accessories aswell
  • Here is my original post of the recipe Also on my blog I have my first attempt of making bacon there I hope…
  • Have you ever made Panchetta?
  • My last batch of bacon turned out pretty good I didn't find it to salty at all. So far with this batch the color is looking better I think that I will stick to the curing salt. As far as the sugar I am just experimenting i have found the bellies for…
  • My little town had a new oriental market open. All fresh meat and fish. Have become friends with the butcher, seems to be a very nice guy.
  • I plan on it each day I need to flip the bellies and then next Wednesady the three hour smoke
  • Enjoy I think they turn out great.
    in Calzone Comment by toquina April 2011
  • I put both pizzas and calzones on at 500 degrees and cook for about 15 - 20 minutes. I find when using the plate setter the tempurature doesn't get much higher and the bottoms browns and crisps nicely
    in Calzone Comment by toquina April 2011
  • I have done some whole trout. I used a salt water and old bay seasoning as a brine for about an hour or so. They turned out quite tasty. I have been looking for my recipe to give but I am having trouble locating it. If I remeber correctly it w…
  • No not to salty for my tastes. However I am a salty type of guy I am trying out on others tonight I will let you know there feedback
  • Thanks !I used hickory, I think the next time I will try apple for something different.
  • I am not trying to hide anything of make money from anyone. My blog is free to look at subscribe, comment and such. Sometimes posting I one spot makes my life easier I am not disrespecting anyone if you want the recipe without going to my blog I wou…
  • Should I expect this to come out more like pancetta then bacon. I am really interested and can find cheap bellies any info is welcome
  • Not only sugar and salts, no curing agents. Read this recipe in Grilled magazine. If I remember correctly you only need to use the curing agents if you are going to be eating the meat once it comes off the smoker, with the bacon it will be cooked …
  • I have wrapped butts and shoulders in tinfoil and then a towel and put in a cooler, keeped hot for 3 hours. I am not sure how long it will stay hot but after 3 hours it was still hot. Hope this helps
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