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  2. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Today is day 13 it has been in the brine! I will take out the belly bacon today and put on a rack in the fridge till tomorrow when it has its date with at least 12 hours of pecan cold smoke! I will take some pics once I get it out of the brine.
  3. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Too funny But i can diffidently see it coming! Question on the BBB my shoulder was about 2.5 inches and I injected it but i did not butterly it because it was not real thick to start. Today will be day 12 would you go longer?
  4. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Thanks it is an all natural belly no additives except what I put into it  I hope it turns out I am tired of paying 9.00 lb for bacon from the same place i got the belly for 3.00 lb.
  5. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    OMG store for another week! lol dont know if can take it that long! I will try me best.
  6. bigdavejr

    BBB X's 3.........

    Reviving an old thread....simply because that BACON IS AMAZING looking. Also because I am in Arizona too!
  7. bigdavejr

    Come Back Every Day to Win! A-MAZE-N Products Thanksgiving Giveaway

    “If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke pretty much everything I can from 11/20 till turkey day non stop ending with 2 turkeys and some abts for Thanksgiving.”
  8. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Today is day 10! So to you experienced folks how hours of cold pecan smoke on the belly?
  9. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    I Know the suspense is killing me! Nice thing is I am the cook of the house so she does not really know what I spend on groceries.
  10. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Will definitely post pics along the way. I am doing all three simply because they were on sale. I can not wait till this stuff is done!
  11. bigdavejr

    My first Bacon. All three types BBB, CB and Belly (pic heavy)

    Well here we go! Something I have been wanting to do for a while and I finally got it started. I am making BACON! I have a 12 lb pork belly for regular bacon, 8 lbs of loin for Canadian bacon and a 8 lb shoulder with the bone removed for Buck Board Bacon! This is NOT a tutorial but rather a tell...
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  18. bigdavejr

    Starting my first bacon today! Please help with one question before I start.

    I got my 10lb pork belly from The Pork Shop yesterday and notice that pork loin is on sale for a great price. Will it OK to put them both in the same brine bucket?
  19. First run at ABT's

    First run at ABT's

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