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Post by gracoman on Jul 2, 2017 13:06:42 GMT -5
I began by ordering 10 pounds of bourbon barrel smoke wood from Fruita Wood Chunks. This stuff smells amazing! I've been vac packing 10 pound slabs of Costco pork belly's in the cure for ease of flipping and as insurance against leaking. Less mess is good. Rinse off the cure and soak for 8 hrs changing water every 2 hrs. Let rest in the fridge for 24 hrs and we have 20 pounds of cured pork belly smoking over bourbon barrel smoke wood. Then smoke smells good. The bourbon barrel added some nice color. The bottom left 1/2 slab finished first so it's no longer on the cooker. Sliced with my $18.00 slicer that I bought off eBay just for bacon. This stuff is nice and lean. I also smoked it heavily cause I do stuff like that with bacon. This is some of the best home smoked bacon I have ever made. The bourbon barrel is a keeper and I will try it on the next brisket I do. Oak soaked in bourbon is a no lose situation As always, after a bacon smoke, I save a few chunks for Linguini With Bacon And Onions. One of my favorite dishes. Bacon and onion with a few mushrooms thrown in in the pot. Add pasta, chicken broth, Parmesan and egg yolks Nothing is finer
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