Got some bacon smoked today!! Q-View included.

Discussion in 'Bacon' started by fpnmf, Aug 14, 2011.

  1. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Been working on a step by step using Pops method of curing.

    It will be done and posted later next week.

    Pictures are --- the out of the brine/cure bucket and smoked.

      Have a great day!!

      Craig

    [​IMG]

    12 hours apple pellets in the amazen pellet burner...

    The skin cut off very easily hot outa the smoker...

    [​IMG]
     
    Last edited: Aug 14, 2011
    mcherbies likes this.
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    MMMMMMMmmmmmmmmmm......................Slurp.........

    Bear
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome [​IMG]
     
  4. bamafan

    bamafan Smoking Fanatic OTBS Member

    I may have to drive over for a taste test [​IMG]
     
  5. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    I will be slicing today..

    Will be needing a taste tester!!

      Craig
     
  6. Why do all of the sudden I want BLT's? beautiful work there, kudos...James
     
  7. desertlites

    desertlites Master of the Pit OTBS Member

    Looks great!! Its so much easier cutting the rind off after the fact.
     
  8. little smokey

    little smokey Smoking Fanatic

    I am gonna have to give this a try, my list of stuff to try is getting longer and longer because of this forum..
     
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Really goog lookin' pork belly.....another winner Craig.........

    What is the difference in the (taste/texture/overall appeal) test of the finished product between a "dry rub curing" and pops "wet brining".........

    (spices not being considered if they were different)

    I would assume the two methods would provide a slightly different finished product.........Dave
     
  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    WOW...Nice Color Craig!

    I'm looking forward to your Step-By-Step

    TJ
     
    Last edited: Aug 15, 2011
  11. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Thanks Dave..  Actually I am not seeing/tasting much difference.

    Once it comes out of the smoker they only thing that changes is the flavor from what it was smoked with and how long.

    Have a great day!!

      Craig
     
     
  12. tyotrain

    tyotrain Master of the Pit

    [​IMG]
     
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Craig, Nice to see your latest work! It looks good, hope your well also...JJ
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    MMMMMMMM  BLT's!

    Looks great Craig!
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Very nice my friend.

    [​IMG]
     
  16. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man your killing me with all this awesome looking bacon your always making!
     
  17. meateater

    meateater Smoking Guru SMF Premier Member

    What did you do with the rind? 
     
  18. flareside92

    flareside92 Smoke Blower

    Home made anything is always better IMO but that is some awesome looking bacon.
     
  19. bigsherm

    bigsherm Newbie

    mouth watering beautiful!!  How can anyone not like Pork!!!
     
  20. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great Craig.  Can't wait to see the sliced pics.  Would you be so kind as to post a link to Pops' method.
     

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