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SmokeFire bacon

Started by bbqking01, April 27, 2022, 10:16:50 PM

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bbqking01

I bought a 10 lbs pork belly. Cut it into 1/3rds. Used Jess Pryles recommendation for a cure. Kosher salt, sugar, paprika, black pepper. Pink Curing salt. I added red pepper flakes to one of of them slabs. Cured for 12 days. Rinsed and patted dry. Back in the fridge for approx 24 hours uncovered. On the SmokeFire for 3 hours at 300 until internal reached 155.Removed and let cool. Repackaged to set in fridge overnight.slice and package tomorrow,


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JEBIV

Nice, you make it sound so simple, I really want to do this.
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

bamakettles

Cool process that I'd love to try....someday but I'd want to have a slicer first.


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bbqking01

Once it firms up overnight it's easy to cut. Granted a slicer does help.


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bbqking01

And we had BLTs


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mattstaub

Oh. My. God. 🥓


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OkieGirl


michaelmilitello

Top notch!


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Easy

Incredible, I love the color. The flavor must out of this world.

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