sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
I picked up a truckload of oak after work today...apparently most of the wood is from tree companies and next to the stack of split wood I took was a trunk section probably 3-4 feet in diameter. I don't know for sure that's the tree mine came from but each ring in most of the logs is probably close to half an inch thick. All the wood is from the core of the trunk, zero bark.
Also, last week I split a pork belly into 3 sections and cured it for bacon a few different ways. I forget what recipes I used, I think one was jalapeno garlic, another was maple syrup based, and the last with honey or something...I'll have to check my notes...I can never tell a huge difference in flavor anyway, I dont think much other than salt/cure really penetrates the meat. Regardless it's always tasty. I also took a 7lb loin I bought at Sam's and used thirdeye's buckboard bacon/Canadian bacon recipe. Smoked each on the Mak 2* with Lumberjack hickory pellets at 180*. They're all wrapped in plastic and chilling out in the fridge for a day or so before I'll slice.
Also, last week I split a pork belly into 3 sections and cured it for bacon a few different ways. I forget what recipes I used, I think one was jalapeno garlic, another was maple syrup based, and the last with honey or something...I'll have to check my notes...I can never tell a huge difference in flavor anyway, I dont think much other than salt/cure really penetrates the meat. Regardless it's always tasty. I also took a 7lb loin I bought at Sam's and used thirdeye's buckboard bacon/Canadian bacon recipe. Smoked each on the Mak 2* with Lumberjack hickory pellets at 180*. They're all wrapped in plastic and chilling out in the fridge for a day or so before I'll slice.