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  1. chadinclw

    Finally picked up a pork belly

    The bacon hooks are from sausagemaker.com. They have several lengths.
  2. chadinclw

    Finally picked up a pork belly

    Finished! Tasted a slice from each and wife said "that's sure not bacon from Publix." Removed the skin and all is bagged up and chilling. This belly was pretty fat but I'll post slices later.
  3. chadinclw

    Finally picked up a pork belly

    Just reloaded the AMAZNP with about 2/3 of a load of apple to get a few more hours of smoke. The box has stayed around 90 and the meat is up to about 73.
  4. chadinclw

    Finally picked up a pork belly

    Seeing as I'm in Florida, keeping the temp don is an issue. I've got ice bottles in the cabinet but I can't keep below 105 or so. I'll see how it goes. The plan is 8 hours or more...I will have to reload Todd's AMAZNP. If it gets much warmer I'll switch to hot smoke and finish it at 150. Smells...
  5. chadinclw

    Finally picked up a pork belly

    Rinsed the pork belly slabs last night and let them set in the fridge to develop the pellical. The pancetta piece will reside there for a week or so. One of the others got maple syrup and the savory got mired black pepper and some cane syrup. They are now in the MES40 with apple pellets using...
  6. chadinclw

    Finally picked up a pork belly

    Trimmed the belly last night: 4# to sweet bacon (cure, brown sugar) 3# to savory bacon (cure, black pepper, bay leaf, garlic) 3# to pancetta (cure, corriander, juniper, garlic, thyme, black pepper) All in the fridge getting happy for the next 7-9 days. The trimmings are in the freezer...
  7. Bacon 003.jpg

    Bacon 003.jpg

    • chadinclw
    • Media item
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    • Album: Finally picked up a pork belly
  8. chadinclw

    Finally picked up a pork belly

    Some of us have day jobs! I'm hoping the skin and portion the belly tonight. 
  9. chadinclw

    Finally picked up a pork belly

    I've got some bottled and some waiting for me to get around to bottling! Thanks for asking. 
  10. Finally picked up a pork belly

    Finally picked up a pork belly

  11. chadinclw

    Finally picked up a pork belly

    I coordinated with the local supermarket to get a pork belly. So, yesterday I picked up this 14.3 pound Smithfield belly. $2.99 per pound so I didn't feel robbed! I'll get it cut/trimmed and such later this week and get it curing by the weekend. Have to plan these things out and put the smoke...
  12. pork belly2 1-14-13.jpg

    pork belly2 1-14-13.jpg

    • chadinclw
    • Media item
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    • Album: Finally picked up a pork belly
  13. chadinclw

    Hybrid buckboard bacon

    Test fried a couple if slices this evening, an end and a center cut. Smoke was pronounced but not overwhelming and the spouse said the cracked pepper coating was just right. Gotta order some pork belly soon!
  14. chadinclw

    Hybrid buckboard bacon

    Here's what it looked like at 1:00 AM when I took it out of the MES40 on the way to bed!
  15. Hybrid buckboard bacon

    Hybrid buckboard bacon

  16. mes40 Pork Loin Buckboard bacon-2.JPG

    mes40 Pork Loin Buckboard bacon-2.JPG

    • chadinclw
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    • Album: Hybrid buckboard bacon
  17. chadinclw

    Hybrid buckboard bacon

    Mid-smoke. Been going a few hours and the internal is. 106 and I need to get some sleep tonight! Just cranked the temp on the cooker to 200 and will shoot for 150 per Ruhlman's hot smoke method!
  18. chadinclw

    Hybrid buckboard bacon

    In have a nice piece of pork loin in the MES40 after an eight day cure using Michael Ruhlman's basic cure. I had cure made up and was doing sausage and had a spare pork loin...you get the picture. So, it's been on the MES for a while with oak/apple in one off Toss's pellet omers. I nuked the...
  19. chadinclw

    Andouille and Italian sausage today

    Didn't slice any. All in the vacuum pack and in the freezer.  The 5# of Italian went to my Sicilian friends! I did grind 5# of pork for the Jamaican jerk sausge...don't know when I'll get to that. Oh, and started curing a couple of pounds of pork loin for "buckboard" bacon. Gotta find time...
  20. chadinclw

    Smookehouse Build Plans

    Good luck on the business side! 30# is pretty light...I can do that on the MES 40 If you are looking for commercial, take a look at www.sausagemaker.com for some of their turnkey smoke houses. They also have smoke generators, heat elements, etc, for building a smoke house. Take a look at the...
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