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  1. TL;DR - Homemade apple wood smoked jalapeno bacon is easy and awesome! (http://chaosinthekitchen.com/2010/10/home-cured-jalapeno-bacon/) My wife and I have a Red Beans and Bacon dish we absolutely love, that we've always made with jalapeno bacon sourced from a local supermarket. Unfortunately during pandemic-times they stopped carrying it, and they don't know if it will ever come back. We were nearly resigned to using "normal" bacon, until I found the recipe from Chaos in the Kitchen (above). We picked up a 3.5# skin-on pork belly from the local Super Saver, made up the brining solution, and parked it all in the cold box for a week. Then smoked it at 200F to internal temp of 150F with a chunk of apple wood. In order to slice it, I put the finished bacon in the freezer for 40 min, which allowed me to cut 'thin enough' strips with a sharp knife for burgers. For the Red Beans and Bacon, I cut 1/4" strips, then knocked those down into lardons. The bacon had more jalapeno flavor than heat. We might try adding some birdseye pepper power to subsequent attempts to amp it up a bit. Here's Alton Browns Red Beans recipe we modified (we omit the rice entirely and instead serve dish with deluxe cornbread, and we substitute the pickled pork with jalapeno bacon): https://www.foodnetwork.com/recipes/alton-brown/red-beans-and-rice-recipe-1943443 [In some of the comments on the DIY bacon page, folks mentioned it's "not really" bacon because it hasn't been "cured". Perhaps that's correct, but my bacon lasted 7 days in fridge just fine post smoking, so I think I'm good with the finished product regardless of the name]
  2. This is one of my favorite burgers to make at home. Super simple and packed full of flavor. Ingredients" - 1 pound 80/20 beef - Your favorite bacon - Pepper jack cheese - Buns of your choosing - Jalapeños - Burger/steak seasoning Sauce Ingredients: - 1/2 cup Mayo - 4 Chipotle peppers with sauce - 1 tablespoon Tobacco Form 4 meatballs and smash them on the grill, we're making a double stack. Cook until you get. a good crust, flip and cover with cheese. Top with bacon, jalapeños, and place on bun with spicy sauce and enjoy!
  3. Waiting, waiting, waiting for the Kamado Big Joe to arrive. Nothing. Welp, expecting friends from out of town this weekend and can wait no longer. So, I picked up a Weber Summit Charcoal grill (kamado style) along with a Pit Viper fan. Once the Big Joe arrives I'll have two Kamados! Anyhow, I tried the new Fireboard 2 Drive on this grill along with a Pit Viper fan for a hot smoked pork belly session. I was in a bit of a rush to get things going so I used the fan to stoke the coals up to temperature with a target of 225F. With the Weber bottom vent fully closed and the top vent 1/4 open, the temperature initially overshot about 15 degrees. I brought the temperature down by opening the lid briefly when adding the belly and to make other adjustments (the dips in the graph). Once things were settled in, though, the temperature was regulated on the order of tenths of a degree around the 225F target . That's pretty awesome. Sitting at the computer typing emails and monitoring the temperatures on a browser. With the Fireboard 2 Drive and the kamado, this set-up has better performance and regulation than our kitchen oven.
  4. So just bought my first KJ Classic II. Coming over from a Traeger. (Sold it) But was wondering how low of a temp can you achieve with the KJ without the fire going out. I bout the FireBoard and fan system to go with it. Delivery is tomorrow and want to get cooking. First burn though is just going to be charcoal, no food. Just messing with vents to see how it reacts to things. In the mean time, I read and dream of all the delicious food that is to come..
  5. I got Irving Farms to cut for me two Berkshire side pork roasts to be in range of 1.39 to 1.58 kg. I let them know I was going to use it for making bacon so they removed skin for me and sold for same price I was quoted. I am following basic recipe with same tile in book Project Smoke. For sugar portion I used maple sugar and cure was FS1, and instead of using ziplock bags I vacuum sealed each pork side side after applying brine to each side and placed remaining brine into each bag and distributed it before sealing. Once curing done in 6 days, I will rinse well with water, pat dry and then air dry in refrigerator for 12 hours and then I will smoke for 4 hours. I meantime I and turning over at least twice every day.
  6. With the “Just Stuff It!” Challenge going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp. (Which is bacon wrapped shrimp stuffed with cheddar cheese and a slice of jalapeño. As the jalapeño doesn’t make it very “Atomic”, I switched it out for slices of serrano chilies. Here are most of the ingredients. I peeled and deveined the shrimp and then butterflied them. I also sliced the cheese and serrano chilies. I carefully placed the cheese and serrano in the shrimp and wrapped them with a slice of bacon. Once I had 10 of them done I placed them on the preheated kamado. I grilled them for approximately 5 to 6 minutes per side and once the bacon looked crispy I plated the 5 biggest ones up with a cilantro garnish and a Negra Modelo. Here are those pics. Delicious!!!!! I had 9 shrimp leftover so I skewered them, sprayed they with some EVOO and sprinkled them with some Tajin seasoning. Grilled them for approximately 3 minutes per side. Here are the plated pics with the Negra Modelo. These were also delicious but not quite as good as the bacon wrapped ones. Thanks for looking.
  7. After see posts on this site, watching countless YouTube videos and hours upon hours of nervous research I decided to buy a pork belly and give bacon a try on my Big Joe. Like others have commented I found the pink salt was not as easy to find as I assumed, so I bought some off Amazon. I bought a 10-lb pork belly from Costco, found an easy recipe on line and started my adventure! I followed the recipe below as a template: https://www.garlicandzest.com/homemade-applewood-smoked-bacon/ I used dark brown sugar because that's what I had and I used pure Vermont Maple Syrup instead of honey. I used cayenne pepper on half of the belly and none on the other just because I forgot to put it in my first batch of the curing paste. I had to cut the pork belly in half because I was using 1-gallon ziploc bags and this resulted in two different flavors to my bacon. The first one without the cayenne pepper finished curing in 9 days. Based on the hours of research I guessed at it being done because it was pretty stiff compared to when it first started. The second bag with the cayenne pepper leaked much of the liquid and didn't seem ready. So when I removed the first belly I drained the second bag, made another batch of the curing paste and started the process again. The first batch of bacon I rinsed thoroughly, dried with paper towels and placed on a drying rack in the fridge for a day unwrapped and uncovered. The next day I smoked it for about 3 hours keeping the temperature between 200-240 and cooking until the internal temp was 150. I used 2 small chunks of apple wood for the smoke. Since I don't have a meat slicer I was "forced" to buy a Dalstrong Gladiator Series Ham Knife which was heavily recommended throughout this site. I did my best to keep the strips as thin as possible and even. The family loved the bacon and I was happy with the result as well. Now the second half of the pork belly finished up about 4 days later and I followed the same smoking process except I add 2 chunks of cherry wood and 2 chunks of apple wood. I didn't think the first round of bacon was smoky enough so I doubled the amount of wood. This was noticeably better than the first round! I tasted smoke this time and it wasn't overpowering. The flavors of this bacon were much more pronounced that the first round and while I know the added wood made a difference, I wonder if re-doing the curing process half the way through made any difference. Regardless, I enjoyed the whole preparation and cooking of the bacon and will do this from now on! It wasn't nearly as difficult as I had thought and though the second batch was better both were fantastic! As good or better than anything I've ever bought from the store. My family all claim it's better than anything we've ever bought, but I guess I'm a little more critical of my cooking than they are.
  8. Been vacant for awhile had to make some poppers today. Used some Cattlemens tri-tip rub in the cream cheese...
  9. Made some snacks for the Vikes/Eagles game today super easy, really tasty. 1 lb bacon 1 lb pretzel sticks 1 cup brown sugar 1 tablespoon cayenne pepper preheat grill to 350 F on indirect, put some foil down to catch the bacon grease. You can use about any kind of pretzel sticks, the large rods work well, those thin crunchy breadsticks work, I decided to try these Dots brand today, they are a local brand and have a flavor like seasoned salt and pepper baked in. They are short though so I cut my bacon into thirds, wrapped each stick and rolled it in brown sugar, you can't over sugar, It'll just melt off. Lightly sprinkle with cayenne and cook for 10 to 20 minutes, start checking about 10 though because they can go black in a hurry. I let them cool and serve, excellent with a beer!
  10. Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
  11. So it's family Christmas at my brothers this year which means interstate for two families. I asked my brother what we could bring to help contribute and i was told nothing. It's all sorted. But i just couldn't turn up empty handed. I think I'm taking the perfect thing.... home made bacon! Picked up a pork belly, wet brined for 4 days in a solution of salt pepper, molasses, sugar and water. Hot smoked on the KJ for approx 2hrs (150f internal temp). Should feed the whole family breakfast for the time we're there :-)
  12. The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create. Create something delicious by weaving ingredients together? At first, I thought I kept thinking and then came to the “point” where an idea “stuck” with me. If I had the correct ingredients then I studied up on my past cooks and if you will I’ll provide you with a little educational reading and show you I assembled most of my ingredients Greased up my CI pie pan with some Crisco. Did my crust weave in it but it looked a bit (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy) Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape. Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes. While that was cooking I whipped up the egg, milk, sour cream and Bisquick Once the bacon crust was cooled I placed in a layer of thinly sliced potato. Now some slivered onion and then the Hatch Chiles. Now I added half the egg mixture and 1 cup of cheese. I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes. I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted so I threw a little temper tantrum. It needed one last ingredient So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) and in a last desperate attempt, I yelled out Here it is after the additional 10 minutes. IT’S ALIIIIIIIVE!!!!!!!!! Close-up with flash. Without flash. Today I cut a slice and heated it up for breakfast. It was so delicious it had me dancing! THE END!
  13. My wife found some boneless spareribs on sale at our local supermarket. I had some thick cut bacon that need to be cooked. So here is their beautiful marriage. Rubbed with Jake's grillin' coffee rub, cooked over indirect heat at 250°. Pulled when internal temp of 155° was reached(first time checking). Also cooked some bacon that was awesome as well. Here's some pics! The sparerib in the front was on the back of the grill, still great though.
  14. For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham. Most of the ingredients. I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins. I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done. Plated pics Thanks for looking. Merry Christmas and Happy New Year!
  15. Trying a Whole30 compatible bacon curing process... here's the video I am following... I want to try this as is to start with and then I want to try it again with some added flavor seasonings...
  16. Walked through my favorite Asia Pacific market the other day because they usually have some nice fish and pretty often have pork belly. Last time I bought pork belly there it was from Poland, this time I I was transfixed when I came to the pork belly display... dark red meat a little marbling, nothing like typical US bacon, looked at the label, it was from Spain. I don't think they raise pigs in Spain like we do here. Got a couple of pieces and went home to cure. Put a Morton TenderQuick cure together by weight, added a bunch of maple syrup and some brown sugar. Eight days in and ready to smoke. Set up the Akorn for a 3 hour 155 degree smoke using Cherry wood and my Digi-Q...used a really small bit of a ring-of-fire because I was shooting for low temps, mainly smoke and a pretty short smoke.. Got things up to 155 with some white smoke and put the pork on. Had one spike to 161 (why? don't know, maybe a new wood chunk starting up) and smoked in mostly clear smoke for 3 hours. I caught the spike and closed the top vent completely for about 5 minutes and got back to 155 and soldiered on. Three hour smoke produced some really nice bacon. First use was Carbonara, second was plain old bacon and eggs and hash browns. Fun to spot something new!
  17. I have been wanting to do this for a long time and I'm glad I finally got it done! Here’s what you need: 1 5-8 pound whole pork belly Cure Ingredients: ¼ cup kosher salt 2 tsp pink curing salt (Prague Powder #1) ¼ cup brown sugar 1 tbsp red pepper flakes 2 tbsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp ground allspice ¼ cup pure maple syrup Combine all the cure ingredients except the maple syrup and set aside. Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process. After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours. Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents: ¼ cup cracked black pepper 1 tbsp paprika 1 tbsp onion powder ½ tsp ground clove Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours. Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. Cook and serve any way you would normally serve bacon! Enjoy!
  18. Cured and smoked by first pork belly this past week. I cured for 8 days, let it rest for a day and then smoked and refrigerated. How long will it stay good refrigerated?
  19. I've done regular belly bacon lots of times and just recently heard bout buckboard bacon made from the shoulder, so decided to give it a go. This is a shoulder from CostCo cut in half for two pieces. The second shoulder in the pack wasn't suitable (it had a big split that was too uneven between the halves, or more accurately 1/3 and the other 2/3rds) so I am just unfortunately(?) going to have to turn that into pulled pork It's now put away to cure, I will "massage" it a couple of times a day and pull it out in about a week. I'll update the post for the cook.
  20. These ribs were about as simple as you can get and some of the best I've ever had or done. Started with full spares and trimmed down to St Louis. These were as easy as 1-2-3 Towards the end brushed on a nice glaze made from what was in the cupboards. Catusp, brown sugar, AC vinegar, orange marmalade and some of the rub I used on the ribs. (Sucklebusters Wild Thang)1) Coated with olive oil and rub2) Put them on the OctoForks3) spun them to probe tender over medium flame. (300* or so)Ribs don't have to be complicated that's for sure! These peppers were a first. Cut off the top and stuffed with cream cheese, replaced the top and wrapped in bacon.
  21. I've just ordered a Joetisserie and now I am wondering if there are any joetisserie accessories to go with it? what I have in mind is a wire cage that fits on the rotisserie forks so food like firm vegetables like peppers, onions maybe small corn and small cubes of meat, even rashers of bacon can be placed and cooked while tumbling around inside the cage, dose anyone know if this is available or of something of that sort that could be used for that purpose?
  22. tried my hand at curing some bacon. used meatheads recipe/technique for maple smoked bacon & it came out bomb! so easy to do.
  23. Smokehowze’s Honey Cured Pork Belly Bacon Using Equilibrium Cure Method This bacon was 11 pounds (~ 5 kg) of skinless pork belly from Costco. After much study, I choose for this bacon to employ an immersion cure using the equilibrium cure method. This was a sweet pickle cure as it involves a sugar component. The flavor profile in this bacon was honey and brown sugar with a hint of black pepper in the cure followed by low temperature smoking accomplished using a cherry, hickory, and maple blend. The Final Belly Bacon Slabs Gotta Hand Cut Some First Slices for a Treat (yes.. that is a jar of pickled eggs in the background) Need to cook at low heat because of the honey or it will burn The Equilibrium Cure Method An Equilibrium Cure is an immersion brine cure method where the initial salt brine and the sodium nitrite percentages (PPM) from the Cure #1 (pink salt) are based on the amount of water by weight for the covering pickle solution brine (i.e., 8 quarts in this case ~ 7.5 kg) ) PLUS the weight of the water in the meat (65% meat weight less any major bone weight) or about 3 kg effective water. Thus in this case, the percentages for salt and the nitrite PPM (as well as other seasonings) are calculated on 10.5 kg of water. The way it works is that the solution equalizes over the cure time and settles at the final desired ratio where all the water both in and around the meat reaches an intermixed equilibrium state through diffusion/exchange mechanisms in terms of salt and nitrite (as well as seasonings). Hence, there is no over or under cure and as long as the meat is in solution for sufficient time for equilibrium to be reached with full penetration into the meat there no issue for leaving it there longer (up to a point). Thus, it is a more accurate curing method than a dry rub cure or even certain other immersion or injection curing methods – however, because the initial solution percentages are lower than other methods this immersion cure will take longer for proper meat pickup. If the meat is near 2 inches thick or greater, then the same covering pickle solution must be injected into the meat so that there is curing from the inside out and from the outside in. This method differs from certain other immersion methods that utilize a high concentration of brine and nitrites (excess cure solution) and presume about a 10% inflow/pickup into the meat or the use of an injection only cure at a certain percentage by meat weight (e.g. 10% pump) of a 10 times concentrated amount of nitrite by PPM where there is potentially a greater end result variability. This equilibrium method cannot exceed the PPM nitrite of the solution, which is from the onset quite close to the final desired PPM. It works similarly for the salinity component which will closely match the solution salinity. Per USDA information, the PPM of nitrite on the belly bacon was set to be 120 PPM at the end of curing. As I wanted a lower salt bacon, the salinity of the brine was established at 1.75% for final cure. Prep of the Meat and Building the Brine The belly trimmed as required and rinsed plus soaked in a mild solution of water and vinegar for about 15 minutes to cleanse it. After soaking rinse and set aside in fridge while the brine is prepared. At the same time, the amount of water used for the cleansing soak was measured to determine how much water would be required to fully immerse the meat with a couple of inches above it. This is needed for the proper salinity and PPM calculations. The brine mixture was prepared with the salt and all seasonings and heated to boiling. It was then cooled some and the Cure #1 (pink salt dissolved into the solution). Finally it was put in the fridge until well chilled. After that the belly was placed in the brine (I used a large meat lug with a lid) and weighed down with an inverted dinner plate. A Nice Belly Cure Time & Smoking Cure time was 14 days in the solution at 38 degrees. Every few days I stirred the solution and flipped the meat but since I had the full belly on a perforated plastic support rack to hold it off the bottom of the container I really did not need the flip. Another 1.5 days was spent uncovered on a drying rack in the fridge before smoking to form a pellicle and permit final equalization of the solution in the meat now outside the immersion. This levels out any gradient in/across the meat. As this is a low salt cure, I would not do an extended drying phase beyond 1 or 1.5 days lest the bacon sour or go rancid. Smoking was performed for 7 hours with smoke the full time in my converted electric kitchen over smoker starting at 130 degrees smoker temperature increased over time to 150 degrees smoking temperature. The smoke was a mix of cherry, hickory and maple food grade smoking sawdust. The belly was set out at room temperature and let warm up for about an hour prior to introduction into the smoker. Out of the Brine and Ready for the Drying Step (At this point I cut the full belly into three appropriate size slabs) The finished belly was removed from the smoker at 130 degrees internal temperature – at this point the meat had changed in character externally and became tenderer when probed. As this is not taking the meat internal temperature to at least a 155 degrees internal final cook point, the bacon is still considered “raw” and requires cooking before eating. I purposefully chose not to make this a fully cooked bacon in the production step. Going to a minimum of 125- 130 internal temperature also sets the meat protein and makes for better handling of the bacon in the slicing and in its uses in cooking. Just Out of the Smoker (The aroma is outstanding) Post Smoking Phase After smoking, the bacon was wrapped and placed in the fridge for 1.5 days to mature the flavor. It was further chilled in the freezer (but not frozen) for a short period of time before slicing to make slicing cleaner and to avoid fat smear. I took advantage of my Berkel 827A commercial meat slicer and sliced and vacuum packaged the bacon in 1 pound portions using my Vacmaster VP215 chamber style vacuum sealer. I would not have enjoyed hand slicing that much bacon. Final meat yield was 9 lbs. Ready for the Freezer My Smokehowze Labels. I print labels on Waterproof (so they do not come off in the freezer or later) - #5524 Avery Shipping Labels for all my Charcuterie - handy for us and especially useful for the ones you give to friends. The end result was a nice bacon with a good flavor and the family has confirmed this. Because of the honey (1.75%) and the brown sugar (1.5%) the bacon needs to be cooked at a lower temperature or it will burn. There is not a heavy honey element at this percentage – more like a subtle note. This pork belly was also leaner than what you get in most off the shelf bacon probably 40 % fat instead of 50+ percent. Assessment I now have completed my bacon trifecta with this Belly Bacon, with my Buckboard Bacon (pork butt) and with my Canadian Bacon (pork loin) all utilizing variants of immersion curing. Pork Butt Buckboard Bacon Recipe Post https://www.kamadoguru.com/topic/14884-smokehowze’s-pork-butt-bacon-buckboard-bacon-recipe-using-an-immersion-cure/#comment-173484 Pork Loin Canadian Bacon Recipe Post https://www.kamadoguru.com/topic/14380-smokehowze%E2%80%98s-pork-loin-bacon-canadian-bacon-recipe/#comment-165363 I really like this equilibrium immersion cure method for its preciseness of the salinity and PPM on the nitrite (which must be carefully controlled) and the ability to not have to worry about over curing and having the meat end up too salty. This may become my preferred curing approach on any of the above bacon types. I hope you can get some ideas from this. Enjoy!
  24. We are giving our neighbours & a few close friends the gift of breakfast this year. My wife & daughters have put all the dry ingredients for pancakes into mason jars, and we will be adding a package of bacon. Milk, eggs, butter & maple syrup not included. The bacon is Meathead's "Simple Bacon" recipe over hickory smoke.
  25. Taking my first shot at bacon. picked up two pork belly slabs from costco. i followed two recipes one from amazing ribs and one from a friend. amazing ribs is a wet brine where the other one is not. a few questions it says 7 days to cure, that being said it would put me at next wednesday for the time to smoke, would it hurt it if i cured it to friday? as i won't beable to smoke it til saturday. It said to feel the skin off, i'm assuming that the costco belly's were already trimmed i sat there and felt and looked and it just seemed like fat. third since they are in zip lock bags and are suppose to be flipped daily can i stack the bags? i don't see any reason why not, unlike staking bags for the umai dry age bags which i know you cant.
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