So I ended up giving away and eating the 20 pounds of bacon I did just last month. I am way too much like my dad.. I make something worth shouting about and I end up giving most of it away. So this time I got a lil' smarter... I just bought more... LOL! My wife is a saint.. I found a pretty good deal on some never been frozen / recently slaughtered bellies (and whole pork leg oh and a pork shoulder) from Carlton Farms. Spent $250 bucks at the butcher.. Damn awesome purchase! Here is another Q-view of my bacon escapades. Hope you enjoy! Final pics won't be for a while as I'm letting these cure until the 17th. Tick Tock... Tick Tock...
Happy Smoking, Smokin - K
Box on the left was a 22.9 pound whole pork leg (for a future ham) and box on the right is a full case of pork bellies (6 total) weighing in at 48.9 pounds. I sold one bellie (the smallest) to a friend for a brazed pork belly.
I did up a batch of Pops simple brine for my pepper bacon... Only difference is I added some fresh ground pepper corns to the mix (not shown).. The other bucket is a similar brine only I add Maplelene and some fennel seed for my maple bacon..
This is a pile of 6 (very fresh) - pork bellies w/skin on
3 bellies in Pops brine (I took the pic before I added the crushed pepper corns) - This will be my pepper bacon - Injected anything over 2" in thickness...
My uncles Maple brine recipe.. (2 bellies)
Zip lock bag with some water to keep them bellies dunked....
My buckets with a pull date on them.. Following Pops directions to a tee.... Plus I uped the Pink salt on my uncles brine...
Had to pull three of the bottom drawers/ bins to get my buckets in my beer fridge... My beer is now in my food fridge. Food is now in the garbage.. LOL!
In the door is my pork shoulder (future snack sticks), top shelf is whole leg with ham hock cut off (future Thanksgiving ham) and then my two buckets of bellies...
More pics once done with the curing process and have a chance to smoke these bad boys... Sorry for the wait...
Happy Smoking, Smokin - K
Box on the left was a 22.9 pound whole pork leg (for a future ham) and box on the right is a full case of pork bellies (6 total) weighing in at 48.9 pounds. I sold one bellie (the smallest) to a friend for a brazed pork belly.
I did up a batch of Pops simple brine for my pepper bacon... Only difference is I added some fresh ground pepper corns to the mix (not shown).. The other bucket is a similar brine only I add Maplelene and some fennel seed for my maple bacon..
This is a pile of 6 (very fresh) - pork bellies w/skin on
3 bellies in Pops brine (I took the pic before I added the crushed pepper corns) - This will be my pepper bacon - Injected anything over 2" in thickness...
My uncles Maple brine recipe.. (2 bellies)
Zip lock bag with some water to keep them bellies dunked....
My buckets with a pull date on them.. Following Pops directions to a tee.... Plus I uped the Pink salt on my uncles brine...
Had to pull three of the bottom drawers/ bins to get my buckets in my beer fridge... My beer is now in my food fridge. Food is now in the garbage.. LOL!
In the door is my pork shoulder (future snack sticks), top shelf is whole leg with ham hock cut off (future Thanksgiving ham) and then my two buckets of bellies...
More pics once done with the curing process and have a chance to smoke these bad boys... Sorry for the wait...
