Uncured Belly.... No Smoke

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timstalltaletav

Smoking Fanatic
Original poster
Nov 8, 2012
826
243
Llewellyn PA aka God's Country
Well.... I was making some bacon in Pop's Brine and had a piece that just wouldn't fit... so into a CI pan with evoo.... bad pic


Because of a huge TStorm this was done in the oven... 400° for an hour, then 275° for about another 1.5 hours.

Verdict.... real good, sweet pork flavor. This had a real light dust of rub and no smoke. It was all pig!


Cubed.... pure pork


And after I ate I sat outside to take some sunset pictures and probably get Zika

 
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