Richie, afternoon.... Sorry about that .... Just that "off the wall" ideas need to be straightened out...
Am I loosing my post here
Richie
It is up to 110* IT now
Dave
Richie, afternoon.... Sorry about that .... Just that "off the wall" ideas need to be straightened out...
Am I loosing my post here
Richie
It is up to 110* IT now
It gets sliced like Bacon I have to bring this up to an IT of 140* so it will be safe to slice and freezeThat is really interesting.. I never heard of ground formed bacon. Does it get sliced? Or cut into pieces like brownies? [emoji]128077[/emoji]
http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/
Man.. such a cool game day idea..
Dave I realize that and you o post great infoRichie, afternoon.... Sorry about that .... Just that "off the wall" ideas need to be straightened out...
Am I loosing my post here
Richie
It is up to 110* IT now
Dave
Johny please don't trust everything you read on line! If you are going to venture into something new ask hereI 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.
It is ready to slice and fry almost,going to put it in the fridge for a few daysI 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.
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
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.
SM I hope it taste as good as it smells
I've never thought about grinding belly. I'm tuned in for the finish :-)
Gary Thanks it is exciting waiting to see the outcomeMorning Richie. Just found this post. Somehow I missed it.
This is a great idea. Can't wait for the slicing and taste test!
Gary
CM I have a plate set for ya,Thanks for the point I appreciate it
Richie, Fine looking belly, I'll be down for breakfast ! point
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
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