Tripped over a 13 lb belly today shopping at an Amish market. Couldn't resist so it came home with me. It still has the skin on it. Have a couple of questions before I tackle it. I know to trim it to fit zipper bags but how much fat do you leave on? I assume a filet knife works best for taking the skin off? I have TQ, pink salt and BBB mix. Is there any difference in the end taste, curing times or results between the three? Monday is my last day of work for the summer so I can get my smoking fixes again.
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Here goes, belly bacon time
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You leave most of the fat... unless you want leaner- and "thinner" bacon. And TQ/#1 are not seasoned as the BBB cure is...your choice.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 watts
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Originally posted by Richtee View PostYou leave most of the fat... unless you want leaner- and "thinner" bacon. And TQ/#1 are not seasoned as the BBB cure is...your choice.Dawn
New Braunfels Bandera "Grail"
Weber 22.5" Kettle Grill
1 Maverick ET-73
1 Green Thermapen
member #38
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Nice...yer gonna love the stuff. I use a little garlic, onion and CBP for seasonings, and usually TQ. I have used #1 once... remember to add salt if ya use it.
And as far as TQ... I used 2 teaspoons/Lb. instead of the 1 tablespoon...as there's alot of fat that doesn't need curing in bacon. Pay particular attention with the cure on the meaty portions.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 watts
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Originally posted by Richtee View PostNice...yer gonna love the stuff. I use a little garlic, onion and CBP for seasonings, and usually TQ. I have used #1 once... remember to add salt if ya use it.
And as far as TQ... I used 2 teaspoons/Lb. instead of the 1 tablespoon...as there's alot of fat that doesn't need curing in bacon. Pay particular attention with the cure on the meaty portions.Dawn
New Braunfels Bandera "Grail"
Weber 22.5" Kettle Grill
1 Maverick ET-73
1 Green Thermapen
member #38
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Originally posted by irishteabear View PostI'm debating whether to use TQ and BS or use the BBB kit. Right now I'm thinking the TQ, but I have been known to change my mind at the last minute.Keith
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