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    • dirtyduc83
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    • Album: I've done it...1st brisket!
  2. I've done it...1st brisket!

    I've done it...1st brisket!

  3. dirtyduc83

    I've done it...1st brisket!

    Decided to take the plunge last last night and smoke my first brisket. Researched a lot here to put together my plan. I decided on a 10.5 lb select brisket as it was cheaper and smaller than the choice grade briskets at Cash & Carry. I knew that the lesser marbling would possibly result in a...
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    image.jpg

    • dirtyduc83
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    • Album: I've done it...1st brisket!
  5. dirtyduc83

    why is my bacon not crispy?

    Dave's answer is likely why you have chewy bacon. The only other thing to try is starting at a lower temp when cooking the bacon. In the oven I usually bake at 375 and put the bacon in when the oven is cold. I also start with a cold pan if I'm cooking on the stove. Seems to help render out...
  6. dirtyduc83

    Pork belly costs?

    That looks like a great piece of belly.  If I found that thick of a belly with that much meat, for that price, I would be stocking up!
  7. dirtyduc83

    Wet vs Dry and Hot vs Cold

    Dry cure as it produces a firmer finished product and cures faster. Cold smoke for 8 hrs to get some good smoke penetration. Warm smoke for 4 hrs for some color and accelerated aging/mellowing. My last batch I did three ways and the piece of bacon made with the above process turned out the best.
  8. dirtyduc83

    bacon bacon bacon...

    I've found some 2 - 2.5 inches thick which I think is a great thickness for smoking and cooking...I make a few braised Chinese pork belly dishes.   The belly I recently smoked varied from 1.5 - 2 inches.  With only a small section at the 2 inch mark.  The belly I purchased was about 2 lbs...
  9. dirtyduc83

    Bacon Marmalade Recipe - PICS ADDED

    Planning on making some of this tonight!  I plan to use Balsamic rather than ACV and add bourbon to the mix.   Thanks for the recipe!
  10. dirtyduc83

    bacon bacon bacon...

    I took the rind off a belly I bought at cash and carry. It wasn't difficult with a very sharp flexible knife. It was just a bit time consuming as I wanted to keep as much fat on the belly as possible. Cutting the belly in to 3 pieces made it easier. The belly I got from cash and carry was...
  11. dirtyduc83

    Maple Cured Bacon - 5.6 lbs. Pork Belly w/ qView!

    Looks like a great start. I wish I could find bellies that thick for that price around here!
  12. dirtyduc83

    CB and Belly Bacon

    Decided today that I would use the trimmings from slicing and make some bacon jam with it. I didn't want to use up more of the good stuff on this bacon jam. So I bought a pack of bacon at the store to supplement as I only had about 3/4 lb of trimmings and the recipe called for 1.5 lbs of...
  13. dirtyduc83

    CB and Belly Bacon

    Thanks guys. This batch turned out great compared to my first attempt. I also determined that I prefer the firmer texture of the dry cured bacon. The cure #1 bacon and the Bear style are my favorite. 10 - 12 hrs of smoke seems just right for my taste. I might be a bacon smoking addict! I'm...
  14. dirtyduc83

    CB and Belly Bacon

    Some sliced shots! Slicing by hand was not the easiest but the slices are decently even. Still have half to slice but decided to let a couple chunks age a bit in the fridge.
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    • dirtyduc83
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    • Album: CB and Belly Bacon
  16. image.jpg

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    • dirtyduc83
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    • Album: CB and Belly Bacon
  17. image.jpg

    image.jpg

    • dirtyduc83
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    • Album: CB and Belly Bacon
  18. dirtyduc83

    CB and Belly Bacon

    All three bacons done. Top is Pops brine at 6hrs smoke under 80 degrees smoker temp. The peppered is 8 hrs with last two hours at 100 degrees smoker temp. Bottom left is Bear style at 10 hrs with the last two hours at 130 degrees smoker temp. No fat rendered from what I can tell. The color...
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    image.jpg

    • dirtyduc83
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    • Album: CB and Belly Bacon
  20. dirtyduc83

    What are you paying for whole bellies?

    $2.39 a lb rind on at Cash and Carry.  
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