Bellies

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Same here, CB turned out great  Belly bacon up next

Gary
 
Picture of wife and I on our 10 day, 50 miles a day, tandem tour of Northwest Ireland....where we fell in love with "Irish Bacon" = corned pork (Canadian bacon like)

And on the ANMPS...no, but I microwaved them...lit for 60 sec with the torch....let them burn out....in from of a blower for about 2 minutes...and they still go out....

Also for grins....Torpedo is my ride name from the US Military Vets Motorcycle club.....here is my chopper I built for my master's project in Systems Engineering..
Wow!!----That's a long Tandem Trip !!!

I don't use a heat gun, but it takes me about 20 minutes to get my AMNPS lit properly, of which I only spend about a minute---5 times during those 20 minutes.

Nice Ride Too!!

Bear
 
This forum and 'smoking' is a lot of fun..(and work)....when you get to my age...you take the fun where you can get it.....thanks all for your help!!
 
 
When Partial frozen/cold...yes  a flap....when frozen over night...it tapers....I start with a nice 1/8 thickness and by the time I'm through it's paper thin......shaved bacon.....will try the 4 hour "freeze" next time

And on the bellies...the manager says that they put them on sell on weekends "every so often"...glad I got my $300 referring at a "scratch and dent" sell at Lowe's


Picture of wife and I on our 10 day, 50 miles a day, tandem tour of Northwest Ireland....where we fell in love with "Irish Bacon" = corned pork (Canadian bacon like)


And on the ANMPS...no, but I microwaved them...lit for 60 sec with the torch....let them burn out....in from of a blower for about 2 minutes...and they still go out....


Did the mailbox....3 1 inch holes in front...4- 1 inch holes in each corner of the bottom

Also for grins....Torpedo is my ride name from the US Military Vets Motorcycle club.....here is my chopper I built for my master's project in Systems Engineering..


Can you tell it cold and snowing here..too much time on my hands.

Pete (the subman)
 
When Partial frozen/cold...yes  a flap....when frozen over night...it tapers....I start with a nice 1/8 thickness and by the time I'm through it's paper thin......shaved bacon.....will try the 4 hour "freeze" next time

And on the bellies...the manager says that they put them on sell on weekends "every so often"...glad I got my $300 referring at a "scratch and dent" sell at Lowe's


Picture of wife and I on our 10 day, 50 miles a day, tandem tour of Northwest Ireland....where we fell in love with "Irish Bacon" = corned pork (Canadian bacon like)


And on the ANMPS...no, but I microwaved them...lit for 60 sec with the torch....let them burn out....in from of a blower for about 2 minutes...and they still go out....


Did the mailbox....3 1 inch holes in front...4- 1 inch holes in each corner of the bottom

Also for grins....Torpedo is my ride name from the US Military Vets Motorcycle club.....here is my chopper I built for my master's project in Systems Engineering..


Can you tell it cold and snowing here..too much time on my hands.

Pete (the su
Okie dokie. Stay tuned where ever you are.
usa.gif
 
no..the China wall has the ribs...these were rib free.....they were a "little" uneven in thickness so next time I will ask to choose the belly I want
 

Here we go . Chopper is behind smoker.
Smoke is going. Oak layered on bottom and hickory  laced around
Bellies drying out here. Did Bear's TQ and brown sugar. tq and maple sugar. Sausage Maker Country brown   sugar                                         
 
 
I be groovin on the smoke house!!
 
Nice Smoke Hoss, Dave!!
icon14.gif


Be Back for the Finish!!

Bear

AMNPS done and not much color.  Filled 2 rows with pitmasters At 12:30. 31* ambient. 61 in smoker.  5 pm it is 28 outside and 50 in smoker. Still got 250 watt flood light on. Gonna be 1* in morn. What time is it? ok 7 pm is taker out. Work around a few texacins and they asked about hot. Whole nuther  muther here. Could get interesting. Pepper flakes comes to mind during cure. Whata you think? Mexicans eat hot on everything.
 
Cool,  neat smoke house   Fry some up and see hoe it taste  I smoked mine 10 hours at 125º using pecan and maple

Gary
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky