or Connect
New Posts  All Forums:Forum Nav:

First belly bacon - Page 2

post #21 of 27
Thread Starter 

On a side note I just picked another 10lb belly at costco.  Got some TQ, had to order it online but no biggie.  Gonna do this one Bearcarver style just cause:biggrin: 

post #22 of 27
Quote:
Originally Posted by Phil129 View Post
 

On a side note I just picked another 10lb belly at costco.  Got some TQ, had to order it online but no biggie.  Gonna do this one Bearcarver style just cause:biggrin: 

Phil Glad to see you were able to get some TQ

I will be watching Maybe you should do another thread on this one?

Richie

 

110.gif

post #23 of 27
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Phil Glad to see you were able to get some TQ

I will be watching Maybe you should do another thread on this one?

Richie

 

110.gif

Thumbs UpFor sure, stay tuned it should be all ready for its rest by this Sun.

post #24 of 27
Quote:
Originally Posted by Phil129 View Post
 

Thumbs UpFor sure, stay tuned it should be all ready for its rest by this Sun.


Phil,

when you say rest do you mean cure time? my belly comes from Costco as well and I have them in cure time (dry rub, rotating daily)  typically 7-10 days depending on thickness. looking forward to the end result :popcorn

 

Tom

post #25 of 27
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 


Phil,

when you say rest do you mean cure time? my belly comes from Costco as well and I have them in cure time (dry rub, rotating daily)  typically 7-10 days depending on thickness. looking forward to the end result :popcorn

 

Tom

Yeah my "rest" was just the time in the cure.  Probably a bad way to put it.  Once the belly was done in the brine I did rinse it and let it rest on a few drying racks in the fridge for about a day just to thoroughly dry out before smoking.  Hope that cleared up my bad terminology.

 

Phil

post #26 of 27
Quote:
Originally Posted by Phil129 View Post
 

Yeah my "rest" was just the time in the cure.  Probably a bad way to put it.  Once the belly was done in the brine I did rinse it and let it rest on a few drying racks in the fridge for about a day just to thoroughly dry out before smoking.  Hope that cleared up my bad terminology.

 

Phil


Phil,

Thank you, not a problem, that is what I thought. it was just clarification more for someone following this that has not done bacon before and wanted to start.

 

Tom 

post #27 of 27
Thread Starter 
Quote:
Originally Posted by Oregon Smoker View Post
 


Phil,

Thank you, not a problem, that is what I thought. it was just clarification more for someone following this that has not done bacon before and wanted to start.

 

Tom 

Thanks for bringing that to my attention.  I've got used to following someones methods and never thought about someone following mine.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Smoking Bacon