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BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: kochese on July 02, 2014, 05:20:17 pm

Title: Makin' Bacon
Post by: kochese on July 02, 2014, 05:20:17 pm
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).
Title: Re: Makin' Bacon
Post by: Mark on July 02, 2014, 07:57:46 pm
Post pix, please! ;D
Title: Re: Makin' Bacon
Post by: BBQCZAR on July 02, 2014, 08:01:35 pm
Where did you buy the pork belly ?
Title: Re: Makin' Bacon
Post by: kochese on July 08, 2014, 01:06:05 pm
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.
Title: Re: Makin' Bacon
Post by: kochese on July 08, 2014, 01:10:47 pm
Will post some pics later :laugh:
Title: Re: Makin' Bacon
Post by: kochese on July 15, 2014, 05:06:54 pm
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. :)