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Well this is the 4th trial in our winter baconator project. We had two bellies and two jowls. I thought for something different I'd try the jowls. I heard tell that some of the best meat on a pig. One of the bellies I used the maple bacon cure from the sausage maker, we really liked it last time. One of the bellies I used the maple syrup cure in charcuterie, but I used hickory syrup instead of maple. One of the jowls I used the maple cure, one of them I used TQ, balck pepper corns, and thyme. It's the recipe in charcuterie for guancial, which I was going to do, but I chickened out when it came to air drying for three weeks. I don't have any place that I felt was cool enough or humid enough. So after curing for 10 days (only because of time constraints) we cold smoked for 48 hours over cherry.
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Mustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
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Somehow the prep picture didn't make it into the post...
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The last picture is a piece of some of the trimmed meat, rubbed down and then braised in the oven and eaten uncured. It was good!!Mustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
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All I can say is WOW! That all looks SO good!
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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I can tell you are bacon lovers...LOL! good work.
Next time you need to try the Abalt Szolonna paprika bacon. It's great!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Your killing me here
you are the baconaters
damn i got to find some bellies
The dang point police ripped you off.LOL2-22.5'' weber
1-18'' weber
1 smokey joe
22.5'' wsm
24'' smoke vault
1-outhouse
Certified,Smoked Meat Sausage Head
Smoked meathead #135Comment
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Sorry about that Billiam... there's really no solution unless points become worthless. Wait... they ARE worthless.Originally posted by minnbill View Post
Atta-boys (girls) to me transcend a dimensionless number
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Hail Baconator! I've been looking for some bellies around here but haven't been able to locate any...the search renews!!
~ George Burns
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Awsome Job!!!
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Great stuff.... ..... Mo Bacon is Mo Bettah!
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BACON!!! BACON!!!! That's FanBaconTastic!!!
Drinks well with others
~ P4 ~
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That looks great
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Certified Sausage HeadComment
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OK its time for breakfast!!! great job! my first BBB hits the smoke on Mondaysigpicbrinkman pitmaster deluxe
members mark upright propane smoker
kingsford bbq
23"weber kettle
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Nuthin like doin your own bacon. And your looks like some of the finest I've seen in awhile
JTComment
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Beautiful.
What picture is of the jowls?"And I SWORE I would not read, much less post in that thread, dammit!Comment
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I believe this is jowl... Or a really thick hunk of belly? Would that be "Hunky Belly"?Originally posted by moselle View Post
In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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