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Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on August 13, 2013, 07:24:10 PM


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Title: TBS House Bacon
Post by: Blacklab on August 13, 2013, 07:24:10 PM
I went and cured almost 30lbs of pork belly for bacon over the last week. This morning I started smoking it. The 6 day cure is simple. 1 cup salt 3 tsp of pink 2 tbs of brown sugar and fresh cracked black pepper. Smoked with pecan using the amazing pellet smoker. Waiting to cool so I can stick it in the refer. So I can slice an bag tomorrow.
Title: Re: TBS House Bacon
Post by: Wea300mag on August 13, 2013, 07:30:34 PM
Very nice  :drool:

What does TBS stand for?

Where do you get your pork bellies?
Title: Re: TBS House Bacon
Post by: Song Dog on August 13, 2013, 07:48:11 PM
Nice, that is the same Brine I use.  That is one cool smoker you built.
Title: Re: TBS House Bacon
Post by: Blacklab on August 13, 2013, 07:57:29 PM
Thanks guys  :tup:

TBS Thin Blue Smoke

Cash an carry $2.86 lb w/ rind and frozen
Title: Re: TBS House Bacon
Post by: Alchase on August 14, 2013, 12:17:31 PM
I went and cured almost 30lbs of pork belly for bacon over the last week. This morning I started smoking it. The 6 day cure is simple. 1 cup salt 3 tsp of pink 2 tbs of brown sugar and fresh cracked black pepper. Smoked with pecan using the amazing pellet smoker. Waiting to cool so I can stick it in the refer. So I can slice an bag tomorrow.

What is the " 3 tsp of pink"  :dunno:
Title: Re: TBS House Bacon
Post by: NRA4LIFE on August 14, 2013, 12:22:30 PM
The pink is Prague Powder #1, a mix of salt and Sodium Nitrite.  Often called pink salt.  It is the curing agent.
Title: Re: TBS House Bacon
Post by: Alchase on August 14, 2013, 12:44:31 PM
Ya, ya that's what I thought  :tup:


Dragging mind out of gutter  :o
Title: Re: TBS House Bacon
Post by: Blacklab on August 14, 2013, 12:48:27 PM
Ya, ya that's what I thought  :tup:


Dragging mind out of gutter  :o

Well hurry up so mine can go on through  :chuckle:
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