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  1. richard cameron

    Cooking and cleaning

    I put the weight of the pork belly in the cure calculator, and put in the correct amounts of cure #1, kosher salt, and brown sugar.  I forgot to add some black pepper.  After curing the pork belly for 12 days, I cut off one end of the pork belly and added pepper to it before smoking.  This works...
  2. richard cameron

    Cooking and cleaning

    It's 8:30 pm Sunday evening.  I finally got a chance to slice up the bacon.  This morning, I had church to go to,there was a concert in West Sacramento that my wife and I attended, back to church for the evening service, and dinner.  Here's the pictures that you wanted.
  3. Bacon 3.jpg

    Bacon 3.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  4. Bacon 2.jpg

    Bacon 2.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  5. richard cameron

    Cooking and cleaning

    I cured the belly for 12 days.  What I did different this time was I smoked it to an IT of 145.  I had a couple of slices of bacon for breakfast this morning, and it was the best tasting bacon that I have made so far.
  6. Cooking and cleaning

    Cooking and cleaning

  7. richard cameron

    Cooking and cleaning

    Spring has arrived in northern California.  It’s time for some yard work and cooking.  The overnight temperature Friday night was 45 degrees.  I fired up my AMNPS, and started to cold smoke a pork belly that had been curing in my refrigerator for 12 days. Saturday morning, I fired up the smoker...
  8. Bacon 1.jpg

    Bacon 1.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  9. Front Yard 3.jpg

    Front Yard 3.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  10. Front Yard 2.jpg

    Front Yard 2.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  11. Front Yard 1.jpg

    Front Yard 1.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  12. Pork Belly.jpg

    Pork Belly.jpg

    • richard cameron
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    • Album: Cooking and cleaning
  13. richard cameron

    Company’s coming

    At 1 pm I took the chuck roast off the smoker.  It had gone to an IT of 165.  The steelhead fillets were cooked to an IT of 145 and the pork loin fillets got a little overcooked to an IT of 170. Our company was unable to arrive at our house until 8:30 pm. We ate the pork loin fillets for dinner...
  14. Steelhead Fillet 1.jpg

    Steelhead Fillet 1.jpg

    • richard cameron
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    • Album: Company’s coming
  15. Pork Loin fillet 1.jpg

    Pork Loin fillet 1.jpg

    • richard cameron
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    • Album: Company’s coming
  16. Chuck Roast 1.jpg

    Chuck Roast 1.jpg

    • richard cameron
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    • Album: Company’s coming
  17. Company’s coming

    Company’s coming

  18. richard cameron

    Company’s coming

    My wife’s brother and his wife are coming for a visit this weekend.  I was informed by my wife that I am cooking something on the smoker for dinner.  With that in mind, I went to the freezer and pulled out a 3 lb chuck roast.  I also bought three pork loin fillets, and two steelhead fillets...
  19. Pork Loin Fillets.jpg

    Pork Loin Fillets.jpg

    • richard cameron
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    • Album: Company’s coming
  20. Steelhead Fillets.jpg

    Steelhead Fillets.jpg

    • richard cameron
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    • Comments: 0
    • Album: Company’s coming
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