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Rep, good sir. |
When you cook it, put it in the oven cold on a foiled tray, turn the oven on to 300 degrees and let it cook for 20-24 min until perfectly golden brown.
It literally melts in your mouth. |
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I've never cured pork belly, but I cure pork loin into back bacon often. It's a 5-7 day cure, I've never used pink salt, I use Tender Quick. I smoke it at 150 degrees to around 145/150 internal.
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http://i.imgur.com/Wulk2.jpg |
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If you have extra and would like to donate to feed the children, you could send me some and I would take care of your donation. :D
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I'll be starting my cure tomorrow. I didn't order quite enough maple sugar, but I added some grade B dark amber real maple syrup to some sugar (like you would for homemade brown sugar) and did a side-by-side taste comparison and feel confident it'll taste great. So next Sunday I should be smoking my pork belly and have an 11-pound slab of bacon!
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Thank you for reminding me of bacon. I was getting hungry. Now I know what I'm eating.
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Bacon is high in cholesterol. It will choke your arteries down and KILL you. I'd advise eating a Turkey breast instead.
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