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Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Campfire Tracker
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Campfire Tracker
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Yum!
Do you have a meat slicer?
Quando omni flunkus moritati
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Campfire Regular
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Campfire Regular
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SCI Life Member DAV Life Member NRA Life Member North American Hunt Club Life Member
Your true character shows in your conduct
You cannot solve a problem at the same level of awareness that created it - Einstein
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Joined: Dec 2008
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Campfire Ranger
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OP
Campfire Ranger
Joined: Dec 2008
Posts: 21,157 |
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Jun 2004
Posts: 44,805
Campfire 'Bwana
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Campfire 'Bwana
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Those pics are killing me. It looks great!
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Campfire Ranger
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Campfire Ranger
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Looks great.. might need to give that a shot.
Semper Fi
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Campfire Tracker
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Campfire Tracker
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That looks like pig pastrami!
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
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Campfire Tracker
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Campfire Tracker
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I am trying this this Fall. Unfortunately, we just had 2 pigs butchered and processed and we should've just gotten bellies to make into bacon ourselves and save the money.
Will have to buy some bellies and experiment.
Montana MOFO
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Joined: Dec 2008
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Campfire Ranger
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Campfire Ranger
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I use Alton Browns recipe, I triple it due to size of the pork belly. I also ad the cinnamon, and let brine in a 5 gallon bucket in my beer fridge for a week.
Ingredients
1 cup sugar
1 cup salt
8 ounces molasses
1/2 gallon (2 quarts) water
1/2 gallon (2 quarts) apple cider
2 tablespoons course ground black pepper
1 (5 pound) piece raw pork belly from the loin-end
Add Checked Items to Grocery List
Directions
In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F.
Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days.
After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer.
Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Oct 2008
Posts: 2,621
Campfire Regular
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Campfire Regular
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I need to get a smoker in the worst way... looks outstanding...
Public landowner...
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Campfire Tracker
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The next batch I make I am going to substitute apple cider for the water. Slowly, I am refining the recipe I use to fit my taste. I haven't yet found any that is less than wonderful.
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Campfire Ranger
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Copy that. I use Apple juice when I can't find cider. Apple's are ripe, gonna break out the cider press here soon...
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Dec 2008
Posts: 21,157
Campfire Ranger
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Campfire Ranger
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Picked another up today....
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Feb 2008
Posts: 5,735
Campfire Tracker
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Copy that. I use Apple juice when I can't find cider. Apple's are ripe, gonna break out the cider press here soon... een Judman, I have been adding a couple ounces of Cafe Granitas, an espresso liqueur to each 1/4 belly (~10"x12") I brine. It add a little something I like, but not quite enough that it stands out as coffee.
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Looks like you're leaving the skin on while you smoke. What are you doing with the skins once they're removed? Pork rinds?
Last edited by cburns17; 09/21/17.
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Joined: Dec 2008
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Campfire Ranger
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Campfire Ranger
Joined: Dec 2008
Posts: 21,157 |
Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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Joined: Feb 2016
Posts: 331
Campfire Member
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Campfire Member
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Posts: 331 |
How much per pound does that belly set you back?
If God can get by on 10%, why does the government need 90%
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Campfire Member
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Campfire Member
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Try using boneless shoulders for Cottage Bacon. Cure and smoke same way and slice. Fat from shoulders has a different favor. Barry
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Campfire Ranger
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Campfire Ranger
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Ping pong balls for the win. Once you've wrestled everything else in life is easy. Dan Gable I keep my circle small, I’d rather have 4 quarters than 100 pennies.
Ain’t easy havin pals.
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