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  1. sliced2.jpg

    sliced2.jpg

    • xjcamaro
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  2. sliced1.jpg

    sliced1.jpg

    • xjcamaro
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  3. xjcamaro

    Pork Belly Bacon (with Q-View)

    Ok, i didnt realize you were using a different type of bag, i thought you were opening a ziplok bag and flipping them every day, my bad. You might not have to soak the meat for a couple hrs, i usually soaked mine for a half an hour. If it was too salty i would go another 15 mins and try it, you...
  4. xjcamaro

    Pork Belly Bacon (with Q-View)

    Two notes, and this is just my opinion. One, you dont have to open the bags to flip the slabs, i just flip the entire bag over once a day when i do mine, and rub it down a little through the bag. Two, for the saltiness, try soaking the bacon in ice water for 30 minutes after you rinse it off and...
  5. xjcamaro

    Here I Go Again

    10 days have passed. And yesterday was the day for smoke. Saturday night i pulled the slabs from the bags, rinsed them off and soaked them in ice water for 45 mins. I usually do 30 mins but the last couple batches came out a little salty, so i tried a little longer. In my pictures you can see...
  6. peppersmoked.jpg

    peppersmoked.jpg

    • xjcamaro
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  7. smoked.jpg

    smoked.jpg

    • xjcamaro
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  8. inthesmoker.jpg

    inthesmoker.jpg

    • xjcamaro
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  9. pepperready.jpg

    pepperready.jpg

    • xjcamaro
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  10. regularready.jpg

    regularready.jpg

    • xjcamaro
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  11. friedup.jpg

    friedup.jpg

    • xjcamaro
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  12. Inthepan.jpg

    Inthepan.jpg

    • xjcamaro
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  13. Drying.jpg

    Drying.jpg

    • xjcamaro
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  14. WaterSoak.jpg

    WaterSoak.jpg

    • xjcamaro
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  15. xjcamaro

    Here I Go Again

    Ya, im sort of spoiled. I have two butchers in my home town, 5 mins from where i live now, that have bellies on the regular.
  16. xjcamaro

    Here I Go Again

    Picked up this frozen belly around thanksgiving but am just now getting around to having time to do it. Its not the thickest belly, but it will do. I got it all cut up, TQ and brown sugar measured out, and have it all wrapped up in bags. Into the fridge for 10 days, and then into the smoker. I...
  17. slabs.jpg

    slabs.jpg

    • xjcamaro
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  18. belly.jpg

    belly.jpg

    • xjcamaro
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  19. xjcamaro

    A Rabbit Feast! Qview!

    This is the brine i make, and these measurements will make enough for the all the rabbit that you see in the smoker in the above pics. I also use this brine on chicken too. Works really well. 12 cups water 1/2 cup vinegar 1/4 cup kosher salt (i used regular salt last time i ran out of kosher...
  20. xjcamaro

    A Rabbit Feast! Qview!

    Well, i brine to add a little flavor and to allow the meat to absorb a little moisture. As far as the bacon, im sure you could do it without bacon, but because this meat is so lean, it could dry out and get tough without the bacon to hold in the flavor and juices. Ive just alway wrapped mine in...
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