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Unread 02-19-2013, 06:49 PM   #1
"Bone to Bark" BBQ
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Default Makin' Bacon (w/ PrOn)

Started with a 7.25# pork belly, made up a curing rub, split it into two pieces, rubbed, wrapped and now the hard part.... WAITING! Gonna smoke it after curing with some hickory and apple wood!
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Unread 02-19-2013, 07:32 PM   #2
Big M1ke
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Thats gonna be amazing!
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Unread 02-19-2013, 07:43 PM   #3
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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.
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Unread 02-19-2013, 07:54 PM   #4
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Wow, looking like a good project there
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Unread 02-19-2013, 08:04 PM   #5
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looks great
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Unread 02-19-2013, 11:36 PM   #6
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jsperk butt makes buckboard bacon. Different but still good.

Bone, we're waiting with anticipation for more picts.
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Unread 02-20-2013, 04:59 PM   #7
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Oh yeah, there will definitely be more pics coming.......
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Unread 02-20-2013, 05:51 PM   #8
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Can't wait for a picture update!
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Unread 02-24-2013, 04:48 PM   #9
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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.

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Unread 02-24-2013, 06:04 PM   #10
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Yep would love to know the rub and if you are going to hot or cold smoke.
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Unread 02-24-2013, 06:07 PM   #11
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you'll never buy bacon again.
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Unread 02-24-2013, 10:05 PM   #12
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Looks great
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Unread 02-24-2013, 10:15 PM   #13
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Bacon looks great, do you use a curing salt?
Cant wait for update
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Unread 02-25-2013, 07:43 PM   #14
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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.
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Unread 02-26-2013, 07:58 AM   #15
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Quote:
Originally Posted by "Bone to Bark" BBQ View Post
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.
So no curing salt (Cure#1 or TQ)? Interesting. Does it taste/look diff than nitrite cured bacon?
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