fedex
Full Fledged Farker
- Joined
- Jun 21, 2010
- Location
- Cypress, CA
15# Pork Belly cured with Morton's Tender Quick and Brown Sugar for 10 Days.
On Monday I took out of the fridge and gave it a good rinse. Cut a few hunks off for a salt test. It passed.
Crusted with fresh ground pepper and back to the fridge for a night of air drying.
Tuesday afternoon set up the WSCG. Two scoops of Stub's and four chunks of Apple wood and started it at 200 deg (temp only rose 20 deg during the entire cook). Four hours and 15 min temp hit 140 deg.
Done. Back to fridge to chill for the night.
Today slicing and packaging. Got out the High Tech Cabela's Slicer and Food Saver.
Bacon Mountain
Sizzle Test. Pass
Packaging
BLT Test. Pass!!!!!!!!!!
Thanks for looking.
On Monday I took out of the fridge and gave it a good rinse. Cut a few hunks off for a salt test. It passed.
Crusted with fresh ground pepper and back to the fridge for a night of air drying.
Tuesday afternoon set up the WSCG. Two scoops of Stub's and four chunks of Apple wood and started it at 200 deg (temp only rose 20 deg during the entire cook). Four hours and 15 min temp hit 140 deg.
Done. Back to fridge to chill for the night.
Today slicing and packaging. Got out the High Tech Cabela's Slicer and Food Saver.
Bacon Mountain
Sizzle Test. Pass
Packaging
BLT Test. Pass!!!!!!!!!!
Thanks for looking.