Recent content by f14flyboy
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2nd Attempt and bacon...
- f14flyboy
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2nd Attempt and bacon...
After the first time around I got a lot of helpful hints from a lot of great folks on here...Well I took all of the suggestions...After curing the pork belly for 7 days...massaging it and flipping it over every day...and not using any water in the smoker this time...Here's my Hickory Smoked... -
Bacon1.jpg
- f14flyboy
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- Album: 2nd Attempt and bacon...
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Pork Belly
Thanks Bear... I'm going to take all the advice you guys have given me and see how it goes this time... -
Pork Belly
That's a good point to chewmeister. this belly is probably close to 2 inches at the thickest and about 1 inch at it's thinnest so I may cut it and make two pieces... -
Pork Belly
Thanks RG...I'm a newbie making bacon and going to give it another shot... -
Pork Belly
Thanks again for all of the help with smoking pork belly. One more question before I start my next batch. I cured it for 7 days last time but I've seen where some people cure it longer. Would 10 days make it better? -
Pork Belly
I want to thank you all for all of your wisdom and help...I'm going to get some more belly and do it again and follow your advice... God Bless... Billy... -
Pork Belly
You guys have certianly pointed me in the right direction and i'm going to get some more pork belly and do it again...and sure, come on over and help me eat it... I've learned a great bit here and the tips and knowlege you guys give is greatly appreciated... -
Pork Belly
I didn't think for one second any of you guys were trying to be rude, I come here because i'm a newbie and I want to learn more and get better and all of the help and tips you guys have given are greatly appreciated my friend... -
Pork Belly
I cured it for 7 days using salt, pepper, sugar, pure maple syrup and curing salt. i flpped the meat and massaged it every day, rinced it off and then pat dry, " 1st mistake " i didn't air dry it as I see you guys mentioning " 2nd mistake the temp hit 250 and I backed it off " i have an electric... -
Pork Belly
Yeh I used pure maple syrup, just one teaspoon, but I just noticed you said you don't use water in the pan, and you let it air dry. I think I will try that next time. I always air dry my salmon but didn't think about for pork belly... -
Pork Belly
I'm not sure why it's wet either, I followed the recipe to the letter so i'll have to look further in to it...
