Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on August 13, 2013, 07:24:10 PM
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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.
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Very nice :drool:
What does TBS stand for?
Where do you get your pork bellies?
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Nice, that is the same Brine I use. That is one cool smoker you built.
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Thanks guys :tup:
TBS Thin Blue Smoke
Cash an carry $2.86 lb w/ rind and frozen
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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:
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The pink is Prague Powder #1, a mix of salt and Sodium Nitrite. Often called pink salt. It is the curing agent.
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Ya, ya that's what I thought :tup:
Dragging mind out of gutter :o
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Ya, ya that's what I thought :tup:
Dragging mind out of gutter :o
Well hurry up so mine can go on through :chuckle: