The game is never as good as the meal !Attachment 188785Attachment 188786
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The game is never as good as the meal !Attachment 188785Attachment 188786
Dadgumit Coach, why didnt you call me!!!!!!!!
Fine looking eats man!!
Nice. I have 35 lbs of bacon on the smoker right now. The first 5 lb slab just came off and the rest will be done in the next hour or so.
WOW!! That looks good!!
Looks good Coach.
That looks great coach. we also cooked ribs and fried fish for super bowl.
Nice !
Don't want to hijack the thread. Would like to know about this bacon smoking.Quote:
Originally Posted by fishinhunter
I buy pork bellies from a local butcher, cure them in the fridge for a week, then smoke them to 150 degrees. Let 'em sit in the fridge overnight to firm up, then slice.Quote:
Originally Posted by Boatbottom
Best bacon you'll ever have. HIGHLY recommend trying this if you own a smoker.
Home-Cured Bacon | Michael Ruhlman
Do you put anything on them or just let em sit when you cure in the fridge. P
Quote:
Originally Posted by Boatbottom
I usually do two types.The first uses maple sugar in addition to the basic cure…this produces anice sweet maple bacon.The second usesblack pepper, garlic, and bay leaf and produces a more savory flavor.
Just get them in a zip lock bag and flip them every two daysfor about a week.