gibbleguts
BoM april 09
You cold smoking it? I may need to try this myself and see how cold I can keep the egg.
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Posted via Mobile Device
started the process...All done, lots of photos in last post.
- Thread starter theribdoctor
- Start date
theribdoctor
Certifiable.
no, keeping it aroung 225, until internal temp gets to 150
I'm impressed....
cartisdm
Young & Eager
Where did you come across this slab of pork? The past few years my dad has been into many meat creations such as pastrami, slow smoked pulled pork, cured hams, etc. He manages to find stabs of meet from a local butcher for real cheap. He also does plenty with venison that he "collects" himself during the season.
theribdoctor
Certifiable.
A good supermarket with a butcher should be able to get it. I got this at Penn Dutch, I saw they had cut up pork belly, So I asked if i could get an un-cut half of a belly, as I didn't need 8-10lbs of bacon(well I really did, but I figure 3-3.5lbs of baconny goodness should suffice.) I also was in an italian market and i saw cut up pork belly again...I assume you can find some at a spanish meat market or a oriental market as they both use pork belly in a lot of things.
theribdoctor
Certifiable.
Here goes...
about an hour and a half smoking time...
very mild bacon, in the future I will add more seasoning, and perhaps leave the skin on until done cooking...
about 2.8lbs of bacon, which all sliced is about 5 baggies full, 4 of those are in the freezer. 1 in the fridge. If it doesn't look pink like most bacon it's because I didn't use pink salt(no nitrates)
so here goes:
proper shirt for the occasion
Rinsed and patted dry
on the smoker
getting Smokey in here
about 45 minutes in
Sliced and ready to cook
start of a good thing
Flipped, notice the liquid, unlike most store bought bacon this is pure bacon fat.
My own BLT Bacon Lettuce and Turkey.
about an hour and a half smoking time...
very mild bacon, in the future I will add more seasoning, and perhaps leave the skin on until done cooking...
about 2.8lbs of bacon, which all sliced is about 5 baggies full, 4 of those are in the freezer. 1 in the fridge. If it doesn't look pink like most bacon it's because I didn't use pink salt(no nitrates)
so here goes:
proper shirt for the occasion
Rinsed and patted dry
on the smoker
getting Smokey in here
about 45 minutes in
Sliced and ready to cook
start of a good thing
Flipped, notice the liquid, unlike most store bought bacon this is pure bacon fat.
My own BLT Bacon Lettuce and Turkey.
theribdoctor
Certifiable.
Surprised no responses, does no one love bacon?
theribdoctor
Certifiable.
thinking a lot more pepper, and maybe some other seasonings...but for a first time, no bad and all, and I repeat ALL will be devoured.
lol, as inexpensive as it is and simple to do, I'm surprised more people don't do this...Wow! Great looking stuff. I'll PM you my address so you can bomb me with a few pounds
just good old fashioned ms. piggy. I assume boar would be gamier.
This little piggy went to market,
This little piggy stayed at home,
This little piggy had roast beef,
This little piggy had none.
And this little piggy got chopped the f up, smoked and devoured by theribdoctor
The End
This little piggy stayed at home,
This little piggy had roast beef,
This little piggy had none.
And this little piggy got chopped the f up, smoked and devoured by theribdoctor
The End
Great looking stuff! That BLT looks awesome!
theribdoctor
Certifiable.
if you figure it out...lemme know.
X2, I am just fascinated at the whole process, makes me want a fat-juicy BLT....mmmmmmmhhmmmmmmm