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Let's Talk BBQ
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Cured Meats & Food Preservation
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Cured meats & Food Preservation
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Charcuterie: Ham, Bacon, Sausage, etc.
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nepas
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My Bellies
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Topic: My Bellies (Read 7917 times)
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rexster314
Sr. Member
Posts: 321
My Bellies
«
Reply #-1 on:
December 29, 2020, 03:59:06 PM »
250 lbs of pork bellies will be 250 lbs of bacon in 2 weeks
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Masterbuilt 560 Gravity Feed
7 Foot X 20" Pipe BBQ pit with offset firebox
KitchenAid 720-0856V 8 burner 88,000btu gasser
Masterbuilt 40" Sportsman Elite gasser
2 MES 40" smokers
Vacmaster 320 Vacuum Cham
Cajunate
Hero Member
Posts: 883
Re: My Bellies
«
on:
December 30, 2020, 09:18:00 AM »
I'm envisioning a bunch of BLT sandwiches!
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Traeger Executive 125
Broil King Keg 4000
Primo Jr. Oval
Cast Iron Jambalaya Pot
Various Outdoor Burners and Pots
Custom made Deep Fryer
Old Fashioned Open Pit Grill
KJRsmoker
Sr. Member
Posts: 431
Re: My Bellies
«
Reply #1 on:
December 31, 2020, 11:28:33 AM »
I just cut a 10lb belly from Costco into 2 5lb pieces to brine in the fridge for making bacon. Brine is a mixture of salt, curing salt, pepper, brown sugar, and maple syrup.
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2016 MAK 2 Star 2817 ~ Remote Boss
Blackstone Griddle 28"
Gas Grill
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Let's Talk BBQ
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Cured Meats & Food Preservation
»
Cured meats & Food Preservation
»
Charcuterie: Ham, Bacon, Sausage, etc.
(Moderator:
nepas
) »
My Bellies