PHOTO GALLERY of Smoked Pork Products

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JerBear
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Post by JerBear » Sat Feb 04, 2012 01:34

I don't see a problem with excess pork fat! :mrgreen:
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Post by Devo » Sat Feb 04, 2012 01:43

JerBear wrote:I don't see a problem with excess pork fat! :mrgreen:
Very true :grin:
They were just not as nice as the last two times I bought off of him thats all.
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Post by ssorllih » Sat Feb 04, 2012 02:14

Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs. :lol:
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Post by Devo » Sat Feb 04, 2012 02:39

ssorllih wrote:Don't blame the butcher, blame the pig for not doing enough sit-ups. He was just soft and flabby, next time look for a oig with 6-pack abs. :lol:
Where I live out in the country there are a few pig farmers, and I now know why they charge more for their pigs than the store bought butcher pigs. Going to shop around next time but hey we have some bacon till then :razz:

Here is all four slabs going into the fridge to rest over night and then get sliced up tomorrow.
I got some salmon brining in the fridge for tomorrow so its going to be another smokey day :lol: :lol:

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Post by ssorllih » Sat Feb 04, 2012 03:28

ME? I like fat bacon. If I want lean I get ham.
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PHOTO GALLERY of Smoked Pork Products

Post by Chuckwagon » Sat Feb 04, 2012 06:55

Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by JerBear » Sat Feb 04, 2012 08:25

Although the farmer down the road might charge more sometimes it's worth it for a not-so-dissappointing product. You'll know that the product was right from the start, also, there's something to be said about knowing the providence of your meal.
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Re: PHOTO GALLERY of Smoked Pork Products

Post by Devo » Sat Feb 04, 2012 14:16

Chuckwagon wrote:Post your photos of Smoked Pork Products here (if your post does not contain a recipe).
Thanks big guy
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Post by Blackriver » Sat Feb 04, 2012 19:24

That bacon looks great!
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Post by Devo » Sat Feb 04, 2012 19:32

Plated this up for my 8 year old this morning. He was on his xbox already this morning :o but I heard him tell his on line buddies "Dude you should see the awwwsome breakfast my dad just made me"

French Toast With Bacon

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All sliced up.
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The HoBart Slicer making fast work of it all
http://youtu.be/5yoZF_jsgPI

Out of 13lbs. I ended up with 10lbs. of vac packed bacon
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Post by ssorllih » Sat Feb 04, 2012 20:21

That looks like properly balanced lean bacon to my eyes. A very fine breakfast for a growing boy.
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Post by Bubba » Sun Feb 05, 2012 02:38

Hi Devo,

That bacon does look very good!

If I could serve up home cured and smoked bacon like that here in my home, I'd have a string of friends stopping by for breakfast!
Ron
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Post by Chuckwagon » Sun Feb 05, 2012 08:37

Topic split by Chuckwagon 2/4/12 See "sticky chat"
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Cured and starting to smoke

Post by ssorllih » Sat Apr 14, 2012 18:15

On March 24 I rubbed some pork butt bacon with a mixture of 2% salt and.3% sodium nitrite based cure#1 and 1% sugar and a ttouch of molassas and a little water to make a slurry. Today I brought it out to smoke. Image ; Image
I laid my fire with hickory, Image
And fill the fire box, Image
Then I lit the fire. Image
And I had smoke. Image
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Post by uwanna61 » Mon Apr 16, 2012 01:33

Hey all
Been a while since my last dry cured salami, so I wanted to share a snap shot of my Soppressata and Prosciutto curing in the fridge/incubator. Sliced the soppressata this evening and its good stuff, good spice blend with a little kick of heat.

Wally

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