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  1. bgolden49

    FINISHING SAUCE (for Pulled Pork)

    Love that Tony Chachere's seasoning. I'd like to try this finishing sauce on ribs, as well as pulled pork. Thanks for posting Jeff.
  2. bgolden49

    Maple Bacon??

    I'm preparing to smoke 6#  of pork belly for maple flavored bacon, I'll be using a dry cure, but was thinking about injecting the meat with maple syrup and spice that would boiled in approx. 1 gallon of water. I was hoping to let this sit for 48 hours, drying the belly and then dry curing. The...
  3. First Time Making Bacon

    First Time Making Bacon

  4. bgolden49

    First Time Making Bacon

    Buckboard Bacon Cure Kit                    Cured for 8 days               Smoked by the directions in the cure kit 1 hour at 150d no smoke to dry the meat. Increased the temp to 200d.  Finished internal temp was 141d Some modifications will be made for the next time. After the pork...
  5. 1st bacon (15).JPG

    1st bacon (15).JPG

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  6. 1st bacon (14).JPG

    1st bacon (14).JPG

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  7. 1st bacon (11).JPG

    1st bacon (11).JPG

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  8. 1st bacon (10).JPG

    1st bacon (10).JPG

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    1st bacon (8).JPG

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  10. 1st bacon (7).JPG

    1st bacon (7).JPG

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  11. 1st bacon (5).JPG

    1st bacon (5).JPG

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  12. 1st bacon (1).JPG

    1st bacon (1).JPG

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  13. bgolden49

    First time for Pork Belly

    Well my first attempt at curing and smoking pork bellies was somewhat of a success. The cure worked well. A few flaws on my part but end results were very satisfying.  I should have followed Dave Omak's suggestion of refrigerating be fore cutting. The next time I'll make a maple brine and let it...
  14. First time for Pork Belly

    First time for Pork Belly

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    4 (4).JPG

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    4 (2).JPG

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    3 (5).JPG

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    3 (3).JPG

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    3 (2).JPG

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    2.JPG

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