Makin' Bacon (w/ PrOn)
- Thread starter "Bone to Bark" BBQ
- Start date
Big M1ke
is one Smokin' Farker
Thats gonna be amazing! :icon_smile_tongue:
jsperk
Babbling Farker
I bet that's going to be good.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use.
I can't find pork belly for a good price. I wonder if bonless pork butt would be good to use.
KotaChuk678
Knows what a fatty is.
Wow, looking like a good project there :icon_smile_tongue:
GL-BBQ
Full Fledged Farker
looks great
rondini
Full Fledged Farker
jsperk butt makes buckboard bacon. Different but still good.
Bone, we're waiting with anticipation for more picts.
Bone, we're waiting with anticipation for more picts.
"Bone to Bark" BBQ
Full Fledged Farker
Oh yeah, there will definitely be more pics coming.......
Hog
Knows what a fatty is.
Can't wait for a picture update!
jsperk
Babbling Farker
Would you mind sharing the curing rub?
I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder.
Thanks
I just finally found a pork belly. I can't pass up for $2.19 a pound, its an 8 pounder.
Thanks
samfsu
is one Smokin' Farker
Yep would love to know the rub and if you are going to hot or cold smoke.
Crazy Harry
is One Chatty Farker
you'll never buy bacon again.
H
Handsome Jack
Guest
Looks great
H
Handsome Jack
Guest
Bacon looks great, do you use a curing salt?
Cant wait for update
Cant wait for update
"Bone to Bark" BBQ
Full Fledged Farker
Actually, my curing rub was very simple. For a 7# pork belly, I used:
1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)
Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.
1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)
Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.
samfsu
is one Smokin' Farker
So no curing salt (Cure#1 or TQ)? Interesting. Does it taste/look diff than nitrite cured bacon?
"Bone to Bark" BBQ
Full Fledged Farker
No curing salt.... The look isn't much different than store bought bacon, and as far as taste, I just pulled one piece out of the bag and rinsed it really good. Dried it and sliced a couple slices and fried it up. Of course I haven't smoked it yet, so it didn't have that classic bacon taste, but I was mainly checking for the saltiness. I discovered that I need to soak it for an hour or so, which is what I'm doing now, and I'll probably smoke this piece tomorrow with applewood!
samfsu
is one Smokin' Farker
Cant wait to hear how it tastes vs using curing salt.
"Bone to Bark" BBQ
Full Fledged Farker
jsperk
Babbling Farker
That looks real good.
I just started a a pork belly for the first time. I think mine was a lot thinner. Maybe I need to find another place. That looks pretty thick.
I wonder if I shouldn't cure for a full 7 days since seems thinner.
I just started a a pork belly for the first time. I think mine was a lot thinner. Maybe I need to find another place. That looks pretty thick.
I wonder if I shouldn't cure for a full 7 days since seems thinner.
"Bone to Bark" BBQ
Full Fledged Farker
I don't think 7 days would be too long, but you could try for 5.
