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Most users ever online was 459, 11-07-2010 at 10:58 PM.

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  1. #11
    Join Date
    Jan 2008
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    Carthage, MO
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    10,055

    Default

    I'm not like Tom, I'll get straight to the question.

    Is it done yet???

    I've always wanted to make up some bacon too. I just never think of checking on finding the bellies to get er done.

    Waiting for the results and some tastey cooked pics too.

    BTW .. thanks for bringing us the process of doing this in writing and pics ... we all appreciate a good cure thread.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #12
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

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    Thanks PigCicles.
    If your market has packs of their own bacon in the fresh meat section, chances are they have bellies and probably make their own salt pork.
    Try to get one without the skin, or let them take it off for you.
    Keep it and make some fresh pork rinds (aka pig skins) out of it.
    Heck, both bacon and rinds are easy to do, and soooo rewarding.
    You'll never get store bought bacon again.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  3. #13
    Join Date
    May 2008
    Location
    Hampden, MA
    Posts
    2,647

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    When you go to fry up some slices, keep a close eye on the honey cured, they seem to burn easier than others from my experience.
    FBJ

  4. #14
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    Thanks Joe. I sure will.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  5. #15
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
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    Finally. Today's the day.
    Soaked in water, changing every hour, for 4 hours.
    From top down. Maple, Honey, Peppered Maple and Just Peppered.
    In the FEC with my #10 smoke generator.




    Just had to try a sample at the 5 hour mark, so I sliced up one of the trim pieces. It was Maple. Jimmy Dean would be jealous.



    Thanks for lookin'
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  6. #16
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    very cool
    Why in the hell should I have to "Press 1 for English?"

  7. #17
    Join Date
    Sep 2008
    Location
    Northern Illinois
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    1,052

    Default

    Now thats what I'm talking about! Looks Fantastic!
    Bill

  8. #18
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Hell yeah!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  9. #19
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
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    1 Klick South of Marionville, Missouri
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    Thanks Guys. Just pulled it off. I'll cool it, wrap in plastic and stick in the fridge overnight.
    Slice and vacpac tomorrow.
    But I had another piece of trim. This one was honey.
    Sliced er up and made me a couple BLTs.
    There are no words to describe a Honey Bacon BLT.



    Thanks for lookin'. More pics tomorrow.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  10. #20
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default



    You have motivated me to order some curing supplies and try my hand at bacon.

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