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10-16-2015, 10:55 PM | #166 |
Turning the Corner
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There's a relatively new BBQ joint here in Springfield called City Butcher &BBQ.
They have pork belly as a regular menu item. It tastes like heaven, but while I'm eating, it also tastes like I might just be eating raw hot bacon. Tasty though. |
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10-17-2015, 06:04 AM | #167 |
Cast Iron Jedi
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10-17-2015, 06:05 AM | #168 |
Cast Iron Jedi
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Never used raw sugar. The last batch I did, I used maple sugar. And it was good, but that maple sugar is bloody expensive and there wasn't near enough maple flavor from it.
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10-17-2015, 06:59 AM | #169 |
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10-24-2015, 05:10 PM | #170 |
Cast Iron Jedi
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Tomorrow will be smoking of the bacon. I have an electric I got for free a few years ago, but I've never been really impressed with anything I've taken off it. So I think I'm going to smoke in the Weber kettle.
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05-08-2016, 07:58 AM | #171 |
Cast Iron Jedi
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Just put 10 pounds of pork belly in a cure. Next weekend will smoke it in my new pit barrel.
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05-08-2016, 08:00 AM | #172 |
Cast Iron Jedi
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My Costco has started carrying pork belly, too. That's awesome. Good price, AND it's already been skinned.
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05-08-2016, 09:06 AM | #173 |
Fight, build, win!
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Location: KC
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You will now need to start a Whats for breakfast? Here's mine. It is many peoples favorite meal including mine. Just not as wide a variety I suppose.
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05-08-2016, 03:38 PM | #174 |
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07-12-2016, 07:01 PM | #175 |
**** you, you cretin.
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Is it okay to cut the belly in half before the curing process or will be ruined?
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07-12-2016, 07:05 PM | #176 |
Consuming CP souls
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Just go to a damn butcher
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07-12-2016, 07:07 PM | #177 |
**** you, you cretin.
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07-12-2016, 07:09 PM | #178 | |
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Homemade bacon
Quote:
It's fine. Done that every time but once. Keep in mind, once you cute and smoke, the cut edges are going to be stronger flavored. You'll want to trim them off more than likely. |
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07-12-2016, 08:32 PM | #179 | |
**** you, you cretin.
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Quote:
Thanks. The curing process starts now. Sent from my iPhone using Tapatalk
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07-13-2016, 04:33 AM | #180 |
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