^damn - that looks like perfection!
how did you cook it?
how did you cook it?
^damn - that looks like perfection!
how did you cook it?
Texas Style USDA Prime Brisket
oooh...I'm interested in this as well. I've never done a belly. I do have a theory related to bacon. You can almost never have too much pepper.
I've been wanting to do this and have been doing a ton of reading. The best place I've found is, ironically a brewer!
http://chopandbrew.com/2013/03/01/chop-brew-episode-02-makin-bacon/
There are some links on Chip's page to recipes too, but the video will do most of the magic. Warning! You will want to run out and order at least two more bellies.
Meat, yeast and a beer.. there is one problem. You only have one beer that will not be enough to smoke all those ribs lol
gotta try this!
Gentlemen, I need some advice on preparing a belly for bacon. I ordered a pork belly from our local butcher and according to him I Should have it next week. Not looking for anything too fancy. Never done it so I'm looking for advice and recipes.
Is charcoal considered smoking? Doing up some ribs tomorrow, but don't have my wood chips yet. Gonna use propane, but just curious if any of you consider charcoal addition as a sub for some smoke. Recipe calls for smoke.
Gentlemen, I need some advice on preparing a belly for bacon. I ordered a pork belly from our local butcher and according to him I Should have it next week. Not looking for anything too fancy. Never done it so I'm looking for advice and recipes.
Ok guys, silly question.
What temp/technique is considered cool smoking as it pertains to bacon?
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I try to keep it around 160-170*F. Fat renders at 180*F and I don't want that but it has to be high enough to get the bacon to temp in a reasonable timeline.
Cold smoke is 80-90*F for cheese and such. But that's way too low for bacon.
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gotta try this!
I try to keep it around 160-170*F. Fat renders at 180*F and I don't want that but it has to be high enough to get the bacon to temp in a reasonable timeline.
Cold smoke is 80-90*F for cheese and such. But that's way too low for bacon.
Sent from my iPhone using Home Brew
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