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Topic Review (Newest First)
03-28-2019 06:33 AM
Dick Hanks Excellent work. Ingredients.... curing time.....pellicle forming time.... smoke.... and finish temp are all pretty good.
What was your smoking temp?
03-21-2019 01:27 PM
1buckfan1
Quote:
Originally Posted by ACC View Post
Where did you buy the pork belly?
HEB you will need to ask the butcher.
03-18-2019 04:41 PM
ACC Where did you buy the pork belly?
03-12-2019 05:23 AM
1buckfan1
Quote:
Originally Posted by TIMBOv2 View Post
Iā€™m good with all the ingredients other than the MAPLE syrup.šŸ˜šŸ˜šŸ˜
Maybe I need to use some bourbon next time!
03-11-2019 09:25 PM
TIMBOv2 Iā€™m good with all the ingredients other than the MAPLE syrup.šŸ˜šŸ˜šŸ˜
03-11-2019 01:40 PM
1buckfan1 There's a lot of different liquids you can use to make the paste, we've used olive oil before too but maple syrup adds some good flavor. You won't want store bought again after making this yourself!
03-11-2019 01:28 PM
CathyS Oh my, looks so yummy!
03-11-2019 01:24 PM
K Man Looks good! It seams like you did everything right. I ever tried with maple syrup, buy I might do.
03-11-2019 01:20 PM
ROBOWADER Looks awesome
03-11-2019 01:14 PM
1buckfan1
Home made bacon!!!

Basically brown sugar, kosher salt, maple syrup and a little pink salt. Mix it up and rub it all over the pork belly. Put it in the fridge in a 2 gallon zip lock for 10 days. Take it out and rinse it good then rest it uncovered for another day in the fridge, then smoke it to an internal temp of 150F. Turns out really good!!! Used pecan on this one.

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