Lordkifar
Full Fledged Farker
I want to thank all the folks who responded to my Bacon curing questions and a big thanks to MisterChister for his spot on recipe regarding quanitities. Cured pork belly over the past 6 days and took it out rinsed and smoked till 165 internal.
Sliced it up and it looked like this:
Then on to the blackstone griddle where it turned up like this:
Saltiness was spot on and the taste was incredible! Past a portion on to a friend who loved it.
I also wind up curing some with maple and whiskey....I know some of you mentioned that not much will penetrate but it wind up penetrating quite well....so much so, that I cannot eat this bacon and drive :-D....just kidding of course but a very pronounced whiskey flavor.....will lay low on the alcohol and just glaze with it (and maple syrup) near the end.
Note: slices look small as I had cut the pork belly in half so.....this time I am curing a whole piece that is intact.
Folks, I seriously love this place and the wealth of information and advice people so readily are willing to share!
Sliced it up and it looked like this:
Then on to the blackstone griddle where it turned up like this:
Saltiness was spot on and the taste was incredible! Past a portion on to a friend who loved it.
I also wind up curing some with maple and whiskey....I know some of you mentioned that not much will penetrate but it wind up penetrating quite well....so much so, that I cannot eat this bacon and drive :-D....just kidding of course but a very pronounced whiskey flavor.....will lay low on the alcohol and just glaze with it (and maple syrup) near the end.
Note: slices look small as I had cut the pork belly in half so.....this time I am curing a whole piece that is intact.
Folks, I seriously love this place and the wealth of information and advice people so readily are willing to share!
