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pork belly bacon cold smoking

  1. hoity toit

    Belly Bacon again

    Scored 3 really large pork bellies at restaurant Depot last weekend. Got them rubbed down with tender-quick for at least the next 14-20 day...more and pictures to follow.
  2. bacon_crazy510

    More bacon!!!

    "It's been while." "I don't know why it's taken so long..." Thoughts that go through my head. The wait is over. But it just began! I started some belly curing in Pop's brine recipe, with the addition of maple extract and some "black forest seasoning" I found on another site. It includes...
  3. SonnyE

    And away we go.... Smokin Today

    OK, my Pork Belly is in the smoke. I did another Slab due out on the 17th. I let it set to pelical for 2 days in my curing fridge, but today set it in front of my fan and finished drying it out. Satisfied it was well dry, I forged ahead and have it in the cold smoke and running a MES temp of...
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