PHOTO GALLERY of Smoked Pork Products
Looks Good - I am sure the taste is out of this world - I found with mine that I had to slow down the cooking process (by reducing the frying temperature) and also turn the Bacon more often! But I think for me that was a learning curve adjustment from cooking store bought bacon to homemade Bacon!
Does anyone have a recipe that does not use Honey or Maple Syrup during the Cure process? I want to try a Dry Rub Bacon Recipe that does not have a sweetener added to it but most that I have found in my research call for one or the other and are still called a Dry Rub Recipe?
Thanks,
Joihn
Does anyone have a recipe that does not use Honey or Maple Syrup during the Cure process? I want to try a Dry Rub Bacon Recipe that does not have a sweetener added to it but most that I have found in my research call for one or the other and are still called a Dry Rub Recipe?
Thanks,
Joihn
DLFL
Looks great. I find if you have a slicer that will slice thin slices helps with the cooking and also if you take the IT to 150-152*F in the smoker you only have to reheat it in the frying pan and that helps with the burning of sugars. They sure do look good. I just put 13 lbs. of pork bellies in the fridge to cure for seven days. Can't wait
Looks great. I find if you have a slicer that will slice thin slices helps with the cooking and also if you take the IT to 150-152*F in the smoker you only have to reheat it in the frying pan and that helps with the burning of sugars. They sure do look good. I just put 13 lbs. of pork bellies in the fridge to cure for seven days. Can't wait
- Chuckwagon
- Veteran
- Posts: 4494
- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
Hey Dick,
I love those "thick slices"!
It looks like you've got it mastered eh? That ol' Devo makes a pretty good recipe. Are you going to try his latest one... smoked salmon? (Gravlax) see MRI.
Dick, how was the smoke? Just right? Heavy? What? Have you tried maple-flavor?
Keep up the good work and let us know what you are doing.
Best Wishes,
Chuckwagon
I love those "thick slices"!
It looks like you've got it mastered eh? That ol' Devo makes a pretty good recipe. Are you going to try his latest one... smoked salmon? (Gravlax) see MRI.
Dick, how was the smoke? Just right? Heavy? What? Have you tried maple-flavor?
Keep up the good work and let us know what you are doing.
Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
More Maple Cured Bacon
Put 13lbs. of pork bellies in the fridge to cure on Jan 26th. Following the Maple Cured Bacon recipe I posted before.
Been in the smoker for 8 hours now, IT is 130*F and I want it to be closer to 150* IT so have a few hours left yet. Used my A-MAZE-N-PELLET Smoker for this one. Think it gives a much better colour to the meat.
A little peak at them
Been in the smoker for 8 hours now, IT is 130*F and I want it to be closer to 150* IT so have a few hours left yet. Used my A-MAZE-N-PELLET Smoker for this one. Think it gives a much better colour to the meat.
A little peak at them