AZ Barbeque.com

Makin' Bacon

Discussion started on

kochese

  • Karma: 0
I just put the cure on 5.0 lbs of pork belly. Will commence cold smoking in about 14 days. Plan to use Apple and Cherry (for color).
#1 - July 02, 2014, 05:20:17 pm
Kochese

Mark

  • Karma: 23
Post pix, please! ;D
#2 - July 02, 2014, 07:57:46 pm
Mark Motta
Meatier Creator

BBQCZAR

  • Karma: -8
Where did you buy the pork belly ?
#3 - July 02, 2014, 08:01:35 pm
www.thebbqbullies.com
www.azvideoelectronics.com
                                                                                                                       
BBQ Bullies competition barbeque team

kochese

  • Karma: 0
I bought the Pork Belly at the Market in the Chinese Cultural  Center off of 44th St. Great Market .Black chickens, quail. Lots of fresh swimming fish. Incredible selection of spices.
#4 - July 08, 2014, 01:06:05 pm
Kochese

kochese

  • Karma: 0
Will post some pics later :laugh:
#5 - July 08, 2014, 01:10:47 pm
Kochese

kochese

  • Karma: 0
The belly has now been curing for 21 days. Tomorrow I'm going start drying it for 3 days. Smokin' starts Sunday. Will post pics startin' tomorrow. I've noticed the belly has lost some weight, probably will lose more during the drying process. I'm going for 10 hours of cold smoke. Internal needs to get to 160. :)
#6 - July 15, 2014, 05:06:54 pm
Kochese

Members:

0 Members and 1 Guest are viewing this topic.