Peter Gallagher
TVWBB Wizard
Did another belly over the weekend - This is another one with the EcoCure - I'm warming up to the stuff-
Peeled 12 heads of garlic and let it go in the brine for 8 days - Scored these jumbo brining bags that I'd never seen before. They were thick, and a whole belly fit in it nicely. Me likes!
Pulled it from the brine after 8 days, rinsed it and then added some black pepper.
Smoked it for about 10 hours- Started it out between 80-90 degrees for 4 hours, 90-100 for 3 hours and finished it between 100 -110 for about 3 hours.. It looked like this:
pulled it off, and let it rest in the fridge for a day:
looking good!
and sliced it up!
Peeled 12 heads of garlic and let it go in the brine for 8 days - Scored these jumbo brining bags that I'd never seen before. They were thick, and a whole belly fit in it nicely. Me likes!
Pulled it from the brine after 8 days, rinsed it and then added some black pepper.
Smoked it for about 10 hours- Started it out between 80-90 degrees for 4 hours, 90-100 for 3 hours and finished it between 100 -110 for about 3 hours.. It looked like this:
pulled it off, and let it rest in the fridge for a day:
looking good!
and sliced it up!
