Robert-R
TVWBB Diamond Member
Picked up a 9 lb pork belly at Costco (I like their product - the rind was removed prior to packaging). Cut it into 3 slabs: 4 lbs & 3.5 lbs for bacon. And 1.5 lbs for pork belly tacos. Cured the bacon per Bob Correl's method: Bacon Made Easy in the Charcuterie forum. The 4 lb slab was done with brown sugar & the 3.5 was done with brown sugar & black pepper. Cured for 8 days. The fire was a snake with apple & cherry mini chunks. The meat was hung in the 18.5 WSM.
The boss watches everything I do... no big deal, I use extra heavy tin foil & am protected (I think she's trying to make me fly backwards!).
Kept the temp around 160* for 3 1/2 hours & bumped it up to 220* to finish them with an internal temperature of 140* an hour later.
There's lots of snake left.
The newest members of the Polar Club get their initiation:
Carved a few slices & the rest went into the fridge.
Bacon, eggs, toast & jelly for dinner! Yum!!! However, it was dark & I didn't feel like cooking outside. No pix of this.
S'All Good Man.
The boss watches everything I do... no big deal, I use extra heavy tin foil & am protected (I think she's trying to make me fly backwards!).
Kept the temp around 160* for 3 1/2 hours & bumped it up to 220* to finish them with an internal temperature of 140* an hour later.
There's lots of snake left.
The newest members of the Polar Club get their initiation:
Carved a few slices & the rest went into the fridge.
Bacon, eggs, toast & jelly for dinner! Yum!!! However, it was dark & I didn't feel like cooking outside. No pix of this.
S'All Good Man.
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