Saturday, February 20, 2010

Maken Bacon

I finished smoking my pork belly, I smoked the whole piece at one time.

Like I said, 80% hickory, 20% apple wood, after a brine soak of two days. It was ready for the smokehouse.

For stock, I cut the edges, trimmed it down, and smoked the "bacon part another four hours" and here is the good eats.

http://img.photobucket.com/albums/v386/themetalpeddler/1ss%20form%20photos/P1011271.jpg http://img.photobucket.com/albums/v386/themetalpeddler/1ss%20form%20photos/P1011274.jpg

Now that my friends is good eats, as you can see rind on, begging for a cure....

Fried up, smoked, ready to serve, yum yum pigs bum/belly.... LOL

No comments:

Post a Comment

Amazon Contextual Product Ads