Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. IMG_0917.JPG

    IMG_0917.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: New Smokehouse Build Finished!
  2. IMG_0914.JPG

    IMG_0914.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: New Smokehouse Build Finished!
  3. IMG_0916.JPG

    IMG_0916.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: New Smokehouse Build Finished!
  4. IMG_0913.JPG

    IMG_0913.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: New Smokehouse Build Finished!
  5. billdawg

    First Belly Bacon w/Q-View

    I can relate to that. I have been using sausage for seasoning in almost everything, and now have moved toward using some pork belly, and am also working on getting some tasso made. Im interested to see how some of my recipes will taste with tasso rather than sausage. If you have an andouille...
  6. billdawg

    First Belly Bacon w/Q-View

    Thanks Bear! Thanks c farmer! Thanks Foamheart. I get the same feeling with anything that has to sit in a curing brine for a while. Since this was my first bacon, I was probably the most anxious about it. I agree that any day smoking is a good day. Good luck with the case of bellies. It really...
  7. First Belly Bacon w/Q-View

    First Belly Bacon w/Q-View

    • billdawg
    • Album
    • Comments: 0
  8. billdawg

    First Belly Bacon w/Q-View

    I have made a lot of Canadian Bacon, and decided to give belly bacon a shot. I bought a 13 lb Kurobuta Pork Belly through a buddy of mine at a really good price. I sliced a 2 lb section off of the end, and put it in the freezer for braising at a later date. I placed the rest of it in Pop's wet...
  9. sliced2.JPG

    sliced2.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  10. sliced.JPG

    sliced.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  11. out.JPG

    out.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  12. in the smoker.JPG

    in the smoker.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  13. Out of the cure.jpeg

    Out of the cure.jpeg

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  14. IMG_20140404_064150.jpg

    IMG_20140404_064150.jpg

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  15. IMG_20140404_102444.JPG

    IMG_20140404_102444.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  16. IMG_20140403_204739.JPG

    IMG_20140403_204739.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  17. IMG_20140403_204719.JPG

    IMG_20140403_204719.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  18. IMG_20140403_204704.JPG

    IMG_20140403_204704.JPG

    • billdawg
    • Media item
    • Comments: 0
    • Album: First Belly Bacon w/Q-View
  19. billdawg

    Questionable areas after curing

    Sorry TJ, but for whatever reason, the Post Office said they couldn't deliver pork belly to your address. Thanks for the input!
  20. billdawg

    Questionable areas after curing

    Thanks Doug. I have had the same thing happen making Canadian Bacon, as I said, but it was just worrying me more this time. I trust DaveOmak's opinion on the matter. Thanks for the input!
Top Bottom
Back
Clicky