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Was at my favorite oriental grocer last week and picked up 4 slabs of bellies for bacon. FlaPoolMan ended up with 2 and I trimmed the other 2. Each 4 1/2 lbs. Saved the skin to make cracklins. Great appeteaser.
Rubbed them with some Hi Mountain Buckboard Bacon cure. Left in 42F refrigerator for 4 1/2 days, turning every day. Then soaked out and rinsed for 2 days and dried for one before cooking.
Placed indirect on large with apple wood and let start at 150F and work way up to 225 over 3 1/2 hours. Pulled at 150F. One piece was rubbed with Rainbow pepper, death by garlic and Pixie Dust. The other was rainbow pepper and maple sugar.
After resting in frig overnight sliced and ate some. Have done loins and butts before this way and this is great.
Could not eat it all at the same time.
Highly recommend buck board cure for those liking bacon.
Also picked up some oyster and king shrooms. Had the kings with pork chops.
Used the oysters in a
thai red curry lamb with the leftovers from the boneless leg of lamb.
Cooked some ribs this past week. Had to have something to snack on while the bacon was getting ready.
The red are some char sui rubbed.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.