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» Online Users: 13

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

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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Differentl pork belly (bacon)

    Cold smoked pork belly
    Poitrine de porc

    Had some slices of pork belly left over and some not-really-Memphis rub (or KKHMM if you prefer) left over so...
    I rubbed the belly and cold smoked it for 2 hours with Oak and Sweet Acacia, vacuum packed it and into the freezer for future use.

    Statistics :
    Min temp : 73F
    Max temp : 93F
    Ave temp : 85F

    Photos :
    Rubbed :


    In the cold smoker :


    Ready for the freezer :
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Did you try it?
    How was it?
    Why in the hell should I have to "Press 1 for English?"

  3. #3
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    ...not even a little nibble??
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

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

    Default

    Looks good.
    Jim

  5. #5
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Did not try it yet, I froze it because the last three out of four diner meats had pork in them and I wanted a pause !
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  6. #6
    Join Date
    Jul 2013
    Location
    Green Bay, WI
    Posts
    405

    Default

    porko-pause??

    you suffering from hot flashes too??
    22' reconstructed Weber
    Iron man- old red ecb w/ super mods
    AquaLung - UDS

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

    Default

    Good one Chester!
    Bill

  8. #8
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    It does look good though Cal, let us know how it turns out!
    Bill

  9. #9
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    OK. Long enough pork break!!

    How was it??
    Sure looks good!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


  10. #10
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Right, the hot flashes are gone.

    Will try it this noon and be back tonight (my time)
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

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