Applied the dry cure to the pork belly and then added a generous amount of Tatonka Dust seasoning to get the flavor deep through out the meat during the 9 day cure in the fridge.
Here is a pic of the pork belly unwrapped after it rest in the fridge and in the sink just before rinsing and soaking.
(http://img546.imageshack.us/img546/9233/img7666y.jpg) (http://imageshack.us/photo/my-images/546/img7666y.jpg/)
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This is the pork bellies after a few fry tests and rinsing and soaking for 2 1/2 to 3 hours to get the salt taste down.
(http://img51.imageshack.us/img51/114/img7667g.jpg) (http://imageshack.us/photo/my-images/51/img7667g.jpg/)
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Pork bellies getting a light shake of the Tatonka Dust to freshen the flavor. Then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them.
(http://img138.imageshack.us/img138/710/img7673k.jpg) (http://imageshack.us/photo/my-images/138/img7673k.jpg/)
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In the smoker getting 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100ยบ.
(http://img24.imageshack.us/img24/8930/img7679m.jpg) (http://imageshack.us/photo/my-images/24/img7679m.jpg/)
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Close up in the smoker.
(http://img23.imageshack.us/img23/7580/img7681v.jpg) (http://imageshack.us/photo/my-images/23/img7681v.jpg/)
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Pork bellies just out of the smoker, they have a good color to them!
(http://img837.imageshack.us/img837/117/img7682f.jpg) (http://imageshack.us/photo/my-images/837/img7682f.jpg/)
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Pork belly going through the meat slicer and making bacon...
(http://img33.imageshack.us/img33/7587/img7763w.jpg) (http://imageshack.us/photo/my-images/33/img7763w.jpg/)
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A pan of bacon from the 2 pork bellies.
(http://img32.imageshack.us/img32/8146/img7766d.jpg) (http://imageshack.us/photo/my-images/32/img7766d.jpg/)
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and the cooked up money shot... Mmmm bacon... this experiment was an absolute hit, the taste is so unique and perfect for bacon; we will being doing this again!
(http://img69.imageshack.us/img69/9526/img7777ia.jpg) (http://imageshack.us/photo/my-images/69/img7777ia.jpg/)
Thanks for looking!
Interesting use for the Tatonka Dust.. Really like the color of that bacon...
I cure my own bacon as well!
Is that a 12" Anvil meat slicer, it looks just like mine but yours has red handles and knobs. Here is a picture of my bacon and slicer.
(http://img.tapatalk.com/d/13/06/19/sety8uhu.jpg)
(http://img.tapatalk.com/d/13/06/19/y8yqa4uj.jpg)
(http://img.tapatalk.com/d/13/06/19/uqaranej.jpg)
(http://img.tapatalk.com/d/13/06/19/7uma3yze.jpg)
Quote from: cgaengineer on June 18, 2013, 10:16:46 PM
Is that a 12" Anvil meat slicer, it looks just like mine but yours has red handles and knobs.
It is a 10" Berkel 825E, been very happy with it!
Quote from: MossyMO on June 19, 2013, 03:21:44 PM
Quote from: cgaengineer on June 18, 2013, 10:16:46 PM
Is that a 12" Anvil meat slicer, it looks just like mine but yours has red handles and knobs.
It is a 10" Berkel 825E, been very happy with it!
Granny had a 10" Berkel, they make a good one..I regret buying my Anvil when I have to move it...lets just say, well...it's an anvil!
Where do you get your bellies? I've gotten mine from Ingles and an Asian market.
Quote from: cgaengineer on June 18, 2013, 10:16:46 PM
Where do you get your bellies? I've gotten mine from Ingles and an Asian market.
We get our in Bismarck, ND form a wholesale Cloverdale store purchasing them by the case. If you know of anyone in the military they can get them quite inexpensive from their bases commissary.
Hey Marty! Didn't know you were on here. :)
That bacon looks good. Yet another use for the T Dust eh? Really need to try that one day.
Ken
Quote from: kendoll on July 03, 2013, 07:39:54 PM
Hey Marty! Didn't know you were on here. :)
That bacon looks good. Yet another use for the T Dust eh? Really need to try that one day.
Ken
Hey Ken! Ya on the bacon seasoned with Tatonka Dust it really gives the bacon a classy taste... like gourmet bacon if there is such a thing!
Did you use MTQ or pink salt for the cure? I used a basic cure using white sugar, pink salt and kosher salt for mine.
Sent from my Samsung Galaxy Tab 2
Quote from: cgaengineer on August 16, 2013, 08:40:46 AM
Did you use MTQ or pink salt for the cure? I used a basic cure using white sugar, pink salt and kosher salt for mine.
Sent from my Samsung Galaxy Tab 2
Used MTQ, but next time using pink for less salt taste.
Quote from: MossyMO on August 20, 2013, 03:59:51 PM
Quote from: cgaengineer on August 16, 2013, 08:40:46 AM
Did you use MTQ or pink salt for the cure? I used a basic cure using white sugar, pink salt and kosher salt for mine.
Sent from my Samsung Galaxy Tab 2
Used MTQ, but next time using pink for less salt taste.
Good idea, when I used pink salt my bacon was far less salty than store bought, still salty like bacon, but not terrible.
Sent from my Samsung Galaxy Tab 2