I will be updating this post throughout the day.
1. KBQ
2. 25 Lbs Bacon
3. Neener Neener
OK, seriously. I first joined AR because of a failed bacon attempt. I found one of those recipes that didn't use a curing salt, just regular salt. I didn't know the science of salt either and subbed table salt for the Kosher salt (I now use weight, not volumetric measurements). The end result was WAY too salty. I didn't waste it, I sliced it and vacuum sealed it to use for bean seasoning. I made several good pots of beans with it.
Fast forward to the 2018 holiday season and I'm bored so I google bacon recipes to see if there was something better. Oh baby, was there! AR.com! I sent several days reading the free site, joined the Pitmaster Club on the one month free trial program, and paid my membership within a few days. I knew this was the cooking site for me.
At the same time I discovered Pork Belly Burnt Ends - not here but locally. As such, every pork belly purchased since then has become either burnt ends or I cooked it like a brisket (Killen's BBQ in Pearland, Tx does this - Mmmm!).
I have been reading everyone's bacon posts lately so I decided I really needed to try homemade bacon again. I'm Texan, go big or go home, so I grabbed every pork belly in my freezer for this project (to be honest, I didn't realize that I had 5; apparently I keep buying them and stuffing them into the freezer).
Hurricane Hanna is hitting South Texas several hundred miles from here. I'm in SE Texas on the Louisiana border but the feeder bands for Hanna have dumped several inches of rain on me today. There is a big break in the radar so I decided to fire up the KBQ. Below are picks as I removed from the cure and seasoned.
Black pepper and Jalapeno.
Chipotle and @Meathead's Asian marinade
I didn't take a picture of the fifth slab (it looks like the Asian slab above but is the biggest at 5.8 lbs). It is a gochujang experiment. I based it on my Korean Short Rib marinade: https://pitmaster.amazingribs.com/fo...b-street-tacos
Finally, I made 7.5 lbs of @Anton32828'sTasso, it is drying on racks in the fridge and I'll smoke it tomorrow.
1. KBQ
2. 25 Lbs Bacon
3. Neener Neener
OK, seriously. I first joined AR because of a failed bacon attempt. I found one of those recipes that didn't use a curing salt, just regular salt. I didn't know the science of salt either and subbed table salt for the Kosher salt (I now use weight, not volumetric measurements). The end result was WAY too salty. I didn't waste it, I sliced it and vacuum sealed it to use for bean seasoning. I made several good pots of beans with it.
Fast forward to the 2018 holiday season and I'm bored so I google bacon recipes to see if there was something better. Oh baby, was there! AR.com! I sent several days reading the free site, joined the Pitmaster Club on the one month free trial program, and paid my membership within a few days. I knew this was the cooking site for me.
At the same time I discovered Pork Belly Burnt Ends - not here but locally. As such, every pork belly purchased since then has become either burnt ends or I cooked it like a brisket (Killen's BBQ in Pearland, Tx does this - Mmmm!).
I have been reading everyone's bacon posts lately so I decided I really needed to try homemade bacon again. I'm Texan, go big or go home, so I grabbed every pork belly in my freezer for this project (to be honest, I didn't realize that I had 5; apparently I keep buying them and stuffing them into the freezer).
Hurricane Hanna is hitting South Texas several hundred miles from here. I'm in SE Texas on the Louisiana border but the feeder bands for Hanna have dumped several inches of rain on me today. There is a big break in the radar so I decided to fire up the KBQ. Below are picks as I removed from the cure and seasoned.
Black pepper and Jalapeno.
Chipotle and @Meathead's Asian marinade
I didn't take a picture of the fifth slab (it looks like the Asian slab above but is the biggest at 5.8 lbs). It is a gochujang experiment. I based it on my Korean Short Rib marinade: https://pitmaster.amazingribs.com/fo...b-street-tacos
Finally, I made 7.5 lbs of @Anton32828'sTasso, it is drying on racks in the fridge and I'll smoke it tomorrow.
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