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10 pounds of belly for $23?!?!
Just picked up a case of bellies (7 of em in the box) for $1.77 lb at a wholesale meat company. Wish I would have thought that one through a little better. 65 lbs of pork belly is an awful lot. I'm making a smoker for that much bacon with a wardrobe carton from the local moving company and my...- starrider
- Post #13
- Forum: Hot Smoked Bacon
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First Try at Smoking Eggs
WHOA!!!!! Tossed 4 peeled hard boiled eggs on during a cold smoke I had going for some bacon, using my new AMNPS, let 'em smoke for an hour and a half then deviled them. EXCELLENT!!! Sorry, they didn't last long enough to get any qview!! Can't wait for the next get-together to spring these gems... -
Food Saver
Wasnt fair to the seller. The tow rolls of bags are almost $20 at WalMart- starrider
- Post #5
- Forum: Slicers, Grinders, Tools, Equipment
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When to remove skin?
Not a lot of difference in flavor, slightly smokier on the skinned slab. The easiest skin removal was right after smoking, while the fat layer under it is soft. One slab I skinned after chilling and before slicing. That was the most difficult to remove as the contour of the slab changed during... -
When to remove skin?
Not a lot of difference in flavor, slightly smokier on the skinned slab. The easiest skin removal was right after smoking, while the fat layer under it is soft. One slab I skinned after chilling and before slicing. That was the most difficult to remove as the contour of the slab changed during... -
Treager troubles
Does anyone else have trouble maintaining temps on their Treager? My Lil Tex creeps up on me. Yes, I keep the fire pot clean and ashes vacuumed. When I smoked my bacon last weekend, I kept the controller set to "smoke" which is supposed to maintain at 160 degrees. It did that for the first hour...- starrider
- Thread
- Replies: 6
- Forum: Pellet Smokers
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When to remove skin?
- starrider
- Album
- Comments: 0
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When to remove skin?
Belly bacon , SQWIB. And here's the finished product. It came out slightly saltier than hoped, but just barely. Still very good. Next batch I'll try to get more creative with flavors. I firmly believe that the finished product is directly impacted by the quality of ingredients, and I think I can... -
When to remove skin?
Thanks all. Since this an experimental run, I de-skinned one slab and will smoke the other two with skin on. -
When to remove skin?
I have just taken my bacon out of the cure and rinsed it. I cured it with the skin on, but want to remove it before setting to form pellicle and smoking. Any problem with this process? -
1st crack at bacon
I've spent countless hours perusing innumerable wesites, devouring information with the same voracious appetite that I plan on attacking my bacon with. But NOWHERE did I read that the wait during the cure would be so excruciating. In a world of instant gratification, a week is a lifetime... -
1st crack at bacon
- starrider
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About freezing
Is it ok to freeze finished bacon after you've started with frozen belly? I've always heard it wasn't good to refreeze meat. -
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Bits and pieces
What to do with the trimmings? I have around a pound of trimmings after removing loose parts and squaring up my slabs. I really hate to waste food, so any suggestions? -
1st crack at bacon
I didn't weigh them, but after trimming I'm figureing each was just a hair under 5 lbs. I had two similar recipes for the cure, one said 1 tsp and the other said 2 tsp of pink salt for 5 lbs., so I kinda split the difference and used 1 not too heaping tsp. I did mix each batch separately. I will... -
