Posted 18 June 2012 - 12:21 PM
i'm guessing it went well.
Posted 19 June 2012 - 05:06 PM
it took me a while to get the heat low enough, but once i got it there it was good.. prolly about 2.5 hours at 200ish
Posted 20 September 2012 - 05:32 PM
only hard decision left is what to drink while we smoke. I'm open to any suggestions for BBQ meets beer.
Posted 08 April 2013 - 12:56 PM
Gave my rig the once over this afternoon. Picking up 7-8 pounds of belly this week. smoking on 4/20.
My wife has some company coming in, and they want BACON.
Posted 22 April 2013 - 06:43 PM
oh yeah... I have pink salt / white salt / sugar mixture that I still haven't run out of yet. and I have more pink salt for when I do.
those little pieces are prolly my favorite way to eat this stuff. It's more about the taste and texture of the pork belly than the application of bacon, for me.
two of those guys went right into the freezer.
Posted 15 May 2013 - 07:00 PM
5 more lbs started, the plan will be to smoke them Memorail Day weekend.
this will be the 2013 Vibes bacon.
this time i'm dry (?) curing them in seal a meal bags.