Got some in the dry brine yesterday, Bearcarvers to be exact. You guys can keep The Biebs!
Last edited:
CB From a Canadian
- Thread starter dooch
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Baconator Day
Smoked the loins, sliced. a
nd vacuum sealed, found some pork bellies, 1/4 inch sliced, dry brined, 1 week, Only black pepper spice, In the MES for a few hours, anmps, i/2 row, pulled, cut, and into the vac bags. Of course had to eat some, not too salty, not overly smoky, sweet, Perfect!
View attachment 356247
View attachment 356247
Smoked the loins, sliced. a
nd vacuum sealed, found some pork bellies, 1/4 inch sliced, dry brined, 1 week, Only black pepper spice, In the MES for a few hours, anmps, i/2 row, pulled, cut, and into the vac bags. Of course had to eat some, not too salty, not overly smoky, sweet, Perfect!
View attachment 356247
View attachment 356247Attachments
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Dehydrater
- Started by pc farmer
- Replies: 31
- Blowing Smoke Around the Smoker.
-
Featured It’s the Season!
- Started by civilsmoker
- Replies: 28
- General Discussion
-
Pop’s brine scalable?
- Started by curmudgeonly
- Replies: 23
- Info and Practices
-
Prime Rib Sale
- Started by Gonna Smoke
- Replies: 19
- Beef
