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  1. Bacon 2011 finished 001.jpg

    Bacon 2011 finished 001.jpg

    • zzerru
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  2. zzerru

    Maple Bacon

    Yep, I'm going to start with a cold smoke and then ease the temp up till the internal is around 135 degrees. It feels like it took forever to cure and dry, but that was probably just the anticipation making me impatient :)
  3. zzerru

    Maple Bacon

    First batch of bacon is in the smoker. Starting the smoke with hickory, will take this 10 hours and see where we are at.
  4. Bacon 2011 006.jpg

    Bacon 2011 006.jpg

    • zzerru
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  5. zzerru

    Maple Bacon

    I do this every year around the holidays to give away as gifts, but decided to post pics this year. I use the maple syrup cure recipe from Charcuterie. My first batch for this year is 30lbs. Cure mixed up. Cutting up the pork. All cut up and ready for their rub down. Slathered in the...
    • zzerru
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    • Replies: 15
    • Forum: Pork
  6. Bacon 2011 005.jpg

    Bacon 2011 005.jpg

    • zzerru
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  7. Bacon 2011 004.jpg

    Bacon 2011 004.jpg

    • zzerru
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  8. Bacon 2011 003.jpg

    Bacon 2011 003.jpg

    • zzerru
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  9. Bacon 2011 002.jpg

    Bacon 2011 002.jpg

    • zzerru
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  10. Bacon 2011 002.jpg

    Bacon 2011 002.jpg

    • zzerru
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  11. Bacon 2011 001 web.jpg

    Bacon 2011 001 web.jpg

    • zzerru
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  12. Bacon 2011 001.jpg

    Bacon 2011 001.jpg

    • zzerru
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  13. zzerru

    Lechon asado

    It tasted great. I'll do it again in a heartbeat.
  14. zzerru

    Lechon asado

    Crispy and tasty. The skin is the best part! Done, Tasty. All chopped up. With black beans, onion, cilantro, griled peppers, green onions, radishes, rice and tortillas. Not sure why I put the radishes on the taco, but tasted great.
  15. ig food 2.jpg

    ig food 2.jpg

    • zzerru
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  16. Pig food.jpg

    Pig food.jpg

    • zzerru
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  17. Pig 4 hour.jpg

    Pig 4 hour.jpg

    • zzerru
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  18. Pig 3 hour.jpg

    Pig 3 hour.jpg

    • zzerru
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  19. zzerru

    Lechon asado

    Pedro after 1 hour. After 2 hours at 275. Had some issues on one ham where the skin stuck to the grill. Rubbed him down with vegetable oil and flipped him. Also the trotters started to blacken, so I wrapped them in foil.
  20. Pig 2 hour.jpg

    Pig 2 hour.jpg

    • zzerru
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