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Results 11 to 20 of 28

Thread: Bacon Monday

  1. #11
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Coming along very nicely. Nine hrs. in the cold smoker and going great.


    Mark Crigler

  2. #12
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Heck yeah! Looking FANTASTIC! Breakfast at your place. Beautiful color too
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  3. #13
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Bacon is done and hanging to bloom. Then in the refrigerator for the night and sliced tomorrow.





    Mark Crigler

  4. #14
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    55 minutes til tomorrow. Awesome thread Mark
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #15
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Forgot to post up the cross-section shot of this great bacon.


    Mark Crigler

  6. #16
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Beautiful slab of belly .. I'm in love!
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  7. #17
    Join Date
    Feb 2008
    Location
    Craig, Mo.
    Posts
    1,199

    Default

    Gotta love that slab bacon. Can't beat it.
    Steve


    1-UDS
    1-Homemade stickburner/ Buela

  8. #18
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default



    Killer!!!!
    "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

  9. #19
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    Hi Mark,
    First of all, thanks for your post. I have been thinking of starting a pork belly and you have placed the monkey on my back. I'm going to do it.
    I've seen several recipes for the cure but yours sounds very interesting. Looks like you cure the bellies in plastic bags and I assume in the refrig. Would you mind sharing your recipe and procedure for the cure. I'd really appreciate it.




    Thanks,
    Bill
    Florida Bill

  10. #20
    Join Date
    Jul 2011
    Location
    Chandler, AZ
    Posts
    368

    Default

    Quote Originally Posted by Florida Bill View Post
    Hi Mark,
    First of all, thanks for your post. I have been thinking of starting a pork belly and you have placed the monkey on my back. I'm going to do it.
    I've seen several recipes for the cure but yours sounds very interesting. Looks like you cure the bellies in plastic bags and I assume in the refrig. Would you mind sharing your recipe and procedure for the cure. I'd really appreciate it.




    Thanks,
    Bill

    Bill, I'll post up information later today.
    Mark Crigler

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