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Quick question. Has anyone picked up the pre-cured pork bellies that Restaurant Depo sells? Looking to make some bacon and don't want to wait 8 plus days for the cure. TIA
Jack
Elsos,
I followed Bear's advice about drilling 3 holes (2 low, 1 high) for good airflow. Didn't need to actively do anything else for good airflow. It just works!
Done and ready for the grill to crisp up the skin.
While the wings were smoking, reduced the teriyaki marinade down to a glaze. Reduced It too much and salt taste was overwhelming. Live and learn.
Also need to work on my plating skills.
Overall, thrilled with smoker, mod, amnps...
Next on to some chicken wings.
Jeff's rub on one batch. Teriyaki/ginger/soy/molasses on the other. Don't bother with recipe on the latter. More on that later. Vacuum packed and into the fridge for an overnighter.
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