PHOTO GALLERY of Smoked Pork Products

nuynai
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Post by nuynai » Thu Jan 26, 2012 15:32

Looks like you hit it. Love the color on the final product.
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Post by ssorllih » Thu Jan 26, 2012 15:46

Does it taste as good as it looks . It looks perfect.
Ross- tightwad home cook
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Post by DLFL » Thu Jan 26, 2012 16:29

It is great. Almost too sweet as it has to be cooked on low heat.
Dick

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Post by ssorllih » Thu Jan 26, 2012 18:00

Mine has to be turned often and watched closely.
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Post by jbk101 » Thu Jan 26, 2012 21:20

Looks Good - I am sure the taste is out of this world - I found with mine that I had to slow down the cooking process (by reducing the frying temperature) and also turn the Bacon more often! But I think for me that was a learning curve adjustment from cooking store bought bacon to homemade Bacon!

Does anyone have a recipe that does not use Honey or Maple Syrup during the Cure process? I want to try a Dry Rub Bacon Recipe that does not have a sweetener added to it but most that I have found in my research call for one or the other and are still called a Dry Rub Recipe?
Thanks,
Joihn
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Post by ssorllih » Thu Jan 26, 2012 22:37

John I use about as much brown sugar as salt even perhaps a bit more. I add just a wee dram of water because it spreads better fr me. I put it in a large plastic bag and turn it every day. I figure on 2 percent salt based on the weight of the meat.
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Post by jbk101 » Thu Jan 26, 2012 23:57

Ross,
So a down and dirty Bacon Dry Rub Would consist of 2% of Salt and 2% Brown Sugar a little bit of water (enough to make a spreadable paste) and of of-course the addition of Cure #1 by weight of the meat!
Thanks,
John
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Post by crustyo44 » Fri Jan 27, 2012 00:21

Hi DLFL,
The colour and the slices look extremely good. I like a darkish colour on all my smoked products. You just hit the jackpot. Congratulations.
Best Regards,
Jan.
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Post by Devo » Fri Jan 27, 2012 05:00

DLFL
Looks great. I find if you have a slicer that will slice thin slices helps with the cooking and also if you take the IT to 150-152*F in the smoker you only have to reheat it in the frying pan and that helps with the burning of sugars. They sure do look good. I just put 13 lbs. of pork bellies in the fridge to cure for seven days. Can't wait :razz:
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Post by DLFL » Fri Jan 27, 2012 12:30

Thanks guys.
Devo I am looking forward to you report.
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Post by Chuckwagon » Sat Jan 28, 2012 00:19

Hey Dick,
I love those "thick slices"! :mrgreen:
It looks like you've got it mastered eh? That ol' Devo makes a pretty good recipe. Are you going to try his latest one... smoked salmon? (Gravlax) see MRI.
Dick, how was the smoke? Just right? Heavy? What? Have you tried maple-flavor?
Keep up the good work and let us know what you are doing.

Best Wishes,
Chuckwagon
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 DLFL » Sat Jan 28, 2012 03:38

I used Royal Oak charcoal and live oak. Smoke was fine on finished product. First batch I used all live oak. I smoked the meat longer at a lower temp. this time. Both times the bacon has been good.
Dick

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More Maple Cured Bacon

Post by Devo » Fri Feb 03, 2012 23:04

Put 13lbs. of pork bellies in the fridge to cure on Jan 26th. Following the Maple Cured Bacon recipe I posted before.
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Been in the smoker for 8 hours now, IT is 130*F and I want it to be closer to 150* IT so have a few hours left yet. Used my A-MAZE-N-PELLET Smoker for this one. Think it gives a much better colour to the meat.

A little peak at them
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Post by ssorllih » Fri Feb 03, 2012 23:18

They look nice.
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Post by Devo » Sat Feb 04, 2012 01:19

Really not that impressed with these bellies. Lots of fat compared to meat, not like the last ones I got from the same butcher. He is going to get a ear full next time I see him.

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