Maple Bacon and so much more


 
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Bryan S

TVWBB Olympian
Been very busy today. Smoked my maple cured bacon Recipe here, posted by Phil R over maple wood this morning and when that fin at 1 I put on 2 racks of beef ribs and a 7.5 lb flat. They are over oak and cherry. Here's a Link to the maple bacon pics. More pics to follow.
Inbetween all that I made the Gordon Ramsay Pressed pork belly, recipe here, also posted by Phil R. Here's a pic of it after coming out of the oven. It's in the fridge with a #10 can of tomatoes on it. Pressed pork belly pic.
More links to pics to follow.
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Bryan,

Looks awesome! Wish I could take credit for the recipes, but I think I'd probably infringe on multiple copyrights if I did.
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How was the crispy pork belly? Did you make the sauce?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil R.:
Bryan,

Looks awesome! Wish I could take credit for the recipes, but I think I'd probably infringe on multiple copyrights if I did.
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How was the crispy pork belly? Did you make the sauce? </div></BLOCKQUOTE>
Phil, the small piece I tasted was pretty crispy. I think after it gets pressed overnight, then cut into squares then blasted at 500 for 10-15 min it'll be nice. I saved all the garlic and will make sauce tomorrow when I eat it. It was pretty fantastic right out of the oven. Pending the outcome tomorrow I might forgo the pressing in the future if there's not much difference.
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