Watcha cookin'?

OverlanderJK

OverlanderJK

Resident Smartass
Brute said:
So, have you basically cured pork belly to make bacon, then cold smoke to cook later, or are you cooking it all now to make other dishes?
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Currently curing it but not using curing salt so it won’t last as long as it hold with that. I will smoke it to 150 - 160 and then slice. Won’t last as long as store bought but doesn’t have as much preservatives as store bought either. Two are going to get smoked tomorrow and one will be smoked next week. It’ll be 6 days for the two getting smoked tomorrow and then 14 for the one next week.


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Brute

Brute

Hooked
OverlanderJK said:
Currently curing it but not using curing salt so it won’t last as long as it hold with that. I will smoke it to 150 - 160 and then slice. Won’t last as long as store bought but doesn’t have as much preservatives as store bought either. Two are going to get smoked tomorrow and one will be smoked next week. It’ll be 6 days for the two getting smoked tomorrow and then 14 for the one next week.


Sent from my iPhone using WAYALIFE mobile app
Click to expand...

sounds delicious...there's not much better than bacon...
 
Brute

Brute

Hooked
About to braise some lamb shanks Moroccan style with home made ras el hanout...
 

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