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  • #46
    Originally posted by Blue View Post
    Rich, at what time do you take off the skin? Before or after curing?
    There was no skin on that batch of belly- but you would remove the skin before when making regular bacon.
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    • #47
      Originally posted by Richtee View Post
      There was no skin on that batch of belly- but you would remove the skin before when making regular bacon.
      That's what I suspected and have done but I have heard conflicting opinions on it.

      Thanks
      Al

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      • #48
        One thing to remember blue.
        You tend to remove the belly skin as fine as possible leaving the fat intact.
        It's also very thin and soft pig skin.

        I then take that skin and dry it out till crispy in the dehydrator - makes great dog treats.
        You could dry it in the oven or smoker as well :-)

        Nothing on a pig should ever go to waste lol
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        • #49
          Tell me about the garlic

          Been reading all of the bacon posts last couple days. Just ordered a 9-11lb belly today that will be in tomorrow.

          Question is: What influence did you notice from the garlic? Was it noticeable? I love me some garlic but never had garlic bacon that I know of. I was planning on just using TQ and Turbinado for a basic that would let the smoke come through but am open to other ideas. I'm also planning to do half packed w/ black pepper after the cure.
          Thanks for the help and congrats on the judgin thing!

          Dave

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          • #50
            Well it made it a bit "garlicky" ;{) Try a hunk with it...good flavor. How bout packing some in the paprika and doing the "Hunky bacon"? It's your belly... treat it like ya wanna
            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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            • #51
              Originally posted by curious aardvark View Post
              One thing to remember blue.
              You tend to remove the belly skin as fine as possible leaving the fat intact.
              It's also very thin and soft pig skin.

              I then take that skin and dry it out till crispy in the dehydrator - makes great dog treats.
              You could dry it in the oven or smoker as well :-)

              Nothing on a pig should ever go to waste lol
              Thanks CA. I think the hardest part, beside the wait, is getting the skin off.
              Al

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              • #52
                Did it to myself

                Originally posted by Richtee View Post
                Well it made it a bit "garlicky" ;{) Try a hunk with it...good flavor. How bout packing some in the paprika and doing the "Hunky bacon"? It's your belly... treat it like ya wanna
                Well, I guess I kinda walked myself right into that one. LOL Thanks Rich.

                Dave

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                • #53
                  Gotta love bacon for sure. Looks great!
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                  • #54
                    looking for an answer

                    my question is in the mixture is QT the same as morton's tender quick? I would love to start makin my own bacon
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                    • #55
                      Originally posted by Jimh View Post
                      my question is in the mixture is QT the same as morton's tender quick? I would love to start makin my own bacon
                      Hmmm it says "QT" somewhere?? Give me the link to the post and I'll edit it to TQ...and yes... it's the same- in case that was a real question ;{)
                      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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                      • #56
                        Hi Rich, I have about 15lbs curing in the fridge and getting ready to smoke this weekend.

                        Usually with the "stickys" there are suggestions for how long to smoke and at what temps.

                        What happened here? Am I just not seeing? Read through three times.
                        Thanks for all the help around here.

                        Bill

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                        • #57
                          Originally posted by Blast54 View Post
                          Hi Rich, I have about 15lbs curing in the fridge and getting ready to smoke this weekend.

                          Usually with the "stickys" there are suggestions for how long to smoke and at what temps.

                          What happened here? Am I just not seeing? Read through three times.
                          Thanks for all the help around here.

                          Bill
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                          • #58
                            I guess I assumed some basic info. Low as you can for as long as you like. I try not to hit 130 and like at Least 6 hours. But it depends on your tastes.
                            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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                            • #59
                              In your experience Rich is Morton's TQ the foolproof way to go as far as pork belly is concerned?

                              I am curious if you have ever tried either of the Prague Powders, and if so how it went using them.

                              Thanks for this thread... such a shame now that PB has ruined it by withholding all of the (I am certain) wonderful photos that you took the time to post along with it...

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                              • #60
                                I do prefer TQ for bacon. To me it’s just easier. I generally reduce the amount used about 1/3 per lb. Fat does not cure anyway, and it lessens the salt level. I concentrate the mix on the meaty parts mostly, and allow a couple extra days cure time.

                                I’ll see if I can correct the pix. Grrr.. Suck it Bucket!
                                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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