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

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Results 1 to 8 of 8
  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Bacon making with a unique flavor

    Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.

    Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking.


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    This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down.


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    Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them.


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    In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100.


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    Close up in the smoker.


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    Pork bellies just out of the smoker, they have a good color to them!


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    Pork belly going through the meat slicer and making bacon...


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    A pan of bacon from the 2 pork bellies.


    -----

    and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again!



    Thanks for looking!

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Looks very tasty
    Jim

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Absolutely beautiful .. I missed this thread yesterday. Mouth watering shots of bacon delight Mossy ... thanks for sharing with us. Never ending uses for the Totonka Dust

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    That is some good looking bacon for sure.
    If I didn't know better, I would say that you smoked it with a road flare.
    Why in the hell should I have to "Press 1 for English?"

  5. #5
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    The bacon looks great Marty, but I want to know about your slicer.

  6. #6
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default

    Quote Originally Posted by SmokyOkie View Post
    The bacon looks great Marty, but I want to know about your slicer.
    That is a Berkel 825E, purchased very lightly used from a coworker a few years ago for $150!

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Liking the look of that bacon.

    Nice job.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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

    Default

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


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