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Bacon is on out list of things to try. We are waiting until winter, so the pork bellies can cure in the garage instead of taking up half the room in the refrigerator.
Oh I never even thought of that.
We have a nice cold shop up here on the Peninsula.
Sodas on the concrete floor are near ice cold in the winter and very drinkable in the summertime.
Thanks for the tip on that oregonwoodsmoke.
Our fridge was a bit to full with those in there.
I would like to do a large batch to keep in the freezer and that helps a lot.
Thanks again.
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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I'll have to try that with my new Cuisinart smoker, we did a pulled pork last weekend, 250 for 14 hours, hickory chips the first two. You started with a pork belly from the butcher?
I got a skinned 10lb pork belly from Costco for $30.
I used 1/3 of it to do pork burnt ends aka juicy pork candy.
Those were good and all that but the bacon was just wow.
I followed a recipe from Jabin (sp?) Postal on YouTube and modified it a bit.
One piece I added my home made pork rub to his recipe and the other I added pepper.
I have to drive back to the Bay Area for a week or so.
I think I’ll cure some pork belly down there because I have more room there and smoke it up here in a couple of weeks for our freezer.
This time I will bring up my meat slicer.
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