Pork Belly is on the smoker


 
Kevin: please translate. I'm hoping that "DC" means "Diamond Crystal" Kosher salt.
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hehe, I asked him the same thing.

FWIW, if you are having trouble finding a pork belly find the nearest town with a Chinatown - the butcher or supermarket there will have plenty.
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unfortunately for me, that's your town.
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Cleveland's got it too. I haven't checked Pittsburgh yet. And I've been known to bring home berkshire belly from nyc.
 
Im doing pork belly atm first time on my new wsm
but gonna cook it longer then bacon style.

Hope its good will post a pic post of it later.

Bless
 
Ok, so I have completed another attempt at bacon using the Maple cure. I think the result are acceptable, it's hard for me to judge right away, as everything smells and tastes like smoke on the days I cook. However, were my previous atempt got nothing but a big "Yuck"
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from my wife and kids, this batch got mixed results. My daughter liked it and wanted me to fry up some more, my son was (who is the pickier) ate what I gave him and commented "Not bad", while my wife commented that it was good, but afterwards, she had an aftertaste similar to "licking an ashtray". At least it wasn't a "Salt lick" like the last batch. Guess maybe I used to much smoke/wood this time. I wont know myself until tonight. I have also passed out some samples to some friends to get their opinion as well.

Here's some pics







Also I got my slicer this week a Chef Choice 610 and found it to be a great tool. I wish I had the budget to get a commercial grade one, but that'll have to wait.
 
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