Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Blacklab on July 05, 2015, 02:17:44 PM
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Fresh pork belly 2.28 lb Yes another bacon slab in the making :drool:
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Fresh pork belly 2.28 lb Yes another bacon slab in the making :drool:
doe they sell it with the rind on???
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Fresh pork belly 2.28 lb Yes another bacon slab in the making :drool:
doe they sell it with the rind on???
:yeah:
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No rind ;)
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No rind ;)
Dang I wanted it with rind.
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Yeah I don't eat the rind it's not healthy :chuckle: If I want pork skins I'll just buy a bag ;)
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The Asian markets are a good source for belly with the rind on.
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Yeah I don't eat the rind it's not healthy :chuckle: If I want pork skins I'll just buy a bag ;)
:chuckle: And bacon is :chuckle:
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picked up some, going to try it out.
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Do you smoke it? I saw it at Costco and it looks great, but I've never done pork belly before.
Carl
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Yes I do smoke it. Just get the hi mt bbb cure follow directions. Think I'm gonna also rub half with honey and the other with maple
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I add a bit of brown sugar and black pepper to the BBB cure and it comes out really nice.
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Yes I do smoke it. Just get the hi mt bbb cure follow directions. Think I'm gonna also rub half with honey and the other with maple
What's "hi mt bbb cure"? Google didn't help me. 😳
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High mountain buck board bacon cure. Like a seasoning mixture.
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I was hoping you were going to say Air Conditioners :chuckle: :tup:
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High mountain buck board bacon cure. Like a seasoning mixture.
:yeah: ;)
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That looks great. I think I'll give it a try. :tup:
Thanks,
Carl
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You won't regret it Carl. Good stuff ;)