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
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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
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