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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 12-21-2022, 05:14 PM   #1
baboon
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Default Christmas bacon

A few weeks ago they store had 2 marked down pork bellies so I bought thinking I make bacon. I use the Morton Tender Cure recipe.
https://www.copymethat.com/r/fjoHtri...nder-quick-cu/
It's sat in the cure then got washed off, to be put in the fridge to develop the pellicle. Got a late start, but finally fired up the Kamodo. Added a bit more black pepper to the top. & started smoking with pecan wood.







I'll get pictures of the finished bacon & some of it cooked.
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Old 12-21-2022, 06:14 PM   #2
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That pellicle looks just right to grab that smoke and hold on for dear life.
Is that a home brewed rack under that pork belly?
Whatever it is, I like it.
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Old 12-21-2022, 07:17 PM   #3
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Quote:
Originally Posted by ashhoe View Post
That pellicle looks just right to grab that smoke and hold on for dear life.
Is that a home brewed rack under that pork belly?
Whatever it is, I like it.
I just hit temperature and had a bit, Fuck store bought bacon.

The rack and pan under it are from my air fryer.
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Old 12-21-2022, 08:44 PM   #4
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Damn that looks delicious! The pig I bought a few months ago, I had 'no bacon made' (smoked/cured). I wanted the pork bellies! I have 3-4 pork bellies in the freezer, that I intend on turning into bacon.......maybe one of them into 'pork belly burnt ends'....
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Old 12-22-2022, 08:14 AM   #5
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Originally Posted by baboon View Post
I just hit temperature and had a bit, Fuck store bought bacon.

The rack and pan under it are from my air fryer.
Bacon is so easy to make, and so tasty, there's no need to eat store bought again.
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Old 01-03-2023, 04:57 PM   #6
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Old 01-08-2023, 11:43 AM   #7
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The last of this batch. I need to find more marked down pork bellies.
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