Richie, afternoon.... Sorry about that .... Just that "off the wall" ideas need to be straightened out...
Dave
Ground Formed Bacon Money shot
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Dave
It gets sliced like Bacon I have to bring this up to an IT of 140* so it will be safe to slice and freeze
Richie
Dave I realize that and you o post great info
No harm no problem I always welcome your comments
Thanks Richie
Rings Я Us
Smoking Guru
I just went and checked that out online.. Lol learn something new everyday.. so neat. I see some just use reg pork ground with curing salt,pickling salt,sugar,brn. sugar and vinegar.. no time in fridge.. just cold smoke then with pellets and heat.
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Johny please don't trust everything you read on line! If you are going to venture into something new ask here
Richie
Rings Я Us
Smoking Guru
I meant that I see people trying to do that stuff your doing the easy way.. I was just wanting to see a pic off it ready to eat.. Lol sorry. I see it's sliced and even fried. Pretty cool.
It is ready to slice and fry almost,going to put it in the fridge for a few days
Richie
oops forgot pic
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Rings Я Us
Smoking Guru
I bet thats going to be great.
It is ready to slice and fry almost,going to put it in the fridge for a few days
Richie
oops forgot pic
I have one pack left, I need to make more.
Adam I will probably order the Pancetta kit from UMAi with the belly I have in the freezerI bet thats going to be great.
It is ready to slice and fry almost,going to put it in the fridge for a few days
Richie
oops forgot pic
I have one pack left, I need to make more.
Richie
Morning Richie. Just found this post. Somehow I missed it.
This is a great idea. Can't wait for the slicing and taste test!
Gary
This is a great idea. Can't wait for the slicing and taste test!
Gary
Gary Thanks it is exciting waiting to see the outcome
I have to have my blood work done today or it would be frying
Richie
Ground Pork Belly is great slices easy with the knife,cooks fantastic very little grease.
Slice in half to see it was cure and smoked perfectly
Knife sliced half
Frying smells awesome
Eggs over easy,Hash Browns,Ground formed Bacon
Thanks for looking
Richie
Slice in half to see it was cure and smoked perfectly
Knife sliced half
Frying smells awesome
Eggs over easy,Hash Browns,Ground formed Bacon
Thanks for looking
Richie
That looks great, Richie! Point! I may have to get a Q mat and try it!
I have what may be a dumb question, but I'm going to ask anyway.
If it's cured, why do you have to take it to 140 to fry or freeze? I don't do regular bacon that way. I can see how it would be easier to slice.
Dan
I have what may be a dumb question, but I'm going to ask anyway.
If it's cured, why do you have to take it to 140 to fry or freeze? I don't do regular bacon that way. I can see how it would be easier to slice.
Dan
Dan Sorry I pulled it out at 135* that is still considered cold smoked I think.It taste just like belly bacon,thanks for the points I appreciate it
Richie
Richie, that GFB looks top notch my friend! I could take a plate like that any day! Nice job! Thumbs Up
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