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05-23-2013, 05:47 PM | #1 |
Starter
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05-23-2013, 05:34 PM | #2 |
Cast Iron Jedi
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You'll need to adjust for the weight of your belly, but this was mine:
1 c. maple sugar (do not use white), could sub brown, but I'd use less of it 1/2 c. Diamond Crystal kosher salt 1 Tbsp cracked peppercorns 2 tsp. minced fresh thyme 3/4 tsp. pink salt 1 bay leaf crumbled 4 lb. pork belly, skinned Everything can be modified, except the pink salt. It's important to keep that ratio so the curing salt does it's job properly. It'll take 7-10 days to cure, and you'll need to flip it daily. Mine have taken right at 7 days. I smoked mine until it hit 150, then I took it out. |
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05-23-2013, 06:35 PM | #3 |
Cast Iron Jedi
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Disagree here. Not only didn't it slip right off, it toned the flavor down quite a bit bacause the cure doesn't penetrate the skin as easily.
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05-23-2013, 08:00 PM | #4 | |
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Quote:
Are you brining or curing? I use the salt box method to cure. I have never had a problem with flavor penetration, although I do used both skin on and off. The minute you take it off the smoker lay it skin side down and run a sharp slicer just on top of the skin (like filleting a fish) the skin should come off easily. Ang |
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05-23-2013, 07:23 PM | #5 |
Baba Ganoush
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Looks pretty simple
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05-23-2013, 07:34 PM | #6 |
Cast Iron Jedi
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05-23-2013, 07:41 PM | #7 |
Baba Ganoush
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05-23-2013, 07:43 PM | #8 |
Cast Iron Jedi
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05-23-2013, 07:45 PM | #9 |
Baba Ganoush
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05-23-2013, 07:45 PM | #10 |
Cast Iron Jedi
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Would you like a picture of the leftover frozen bacon I have in my freezer with my Chiefs cap?
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05-23-2013, 07:46 PM | #11 |
Baba Ganoush
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05-23-2013, 07:48 PM | #12 |
Cast Iron Jedi
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05-23-2013, 07:52 PM | #13 |
Baba Ganoush
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05-23-2013, 07:56 PM | #14 |
Cast Iron Jedi
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05-23-2013, 08:01 PM | #15 | |
Baba Ganoush
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Quote:
How long do I have to wait?
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My Kansas City Chief record 9-9 |
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