What did everyone cook today?

[wdaly]

8# of Bacon in to cure.

[lkrfletcher]

wdaly - I really want to try this. Maybe when prices drop some.

[SethHampton]

Nice! We cure and smoke about 80 pounds a year. Love it!

[geraldr622]

Did a big batch of brazed pork short ribs with carrots , lots of mushrooms and plenty of Yukon gold potatoes in a tomato paste port wine sauce. I used a large Fry Daddy for the whole cook. Turned out great (my wife’s words, of which I agreed ). I lucked out because it was a self creation.

[Denny O]

I’m freezing a few bellies when I find a uniform thickness. I’ll wait till later fall to brine and cold smoke them.

What is your procedure and cure, if I may ask?

[wdaly]

@dennyo I use Excalibur’s dry rub with bacon taste booster. Pretty much use the process in the dry rub bacon video on Meatgistics. I cut the belly in half after coating both sides and place in a 2.5 zip lock bag. Refrigerate for 7 days, turning everyday, and then smoke with a combo of apple and maple pellets. I’ll be rinsing this one three time as I thought the last one was a little salty. Everyone else liked it, though.

[lkrfletcher]

Keto Chicken deluxe sandwich
Took some of that sous vide chicken breast with the Excalibur seasoning and split in half. Added avocado, pesto, cheese, tomato Wrapped in lettuce. Wish I had some bacon but ran out. Served with peppers and a habanero dill. Not a bad supper.

[cdavis]

lkrfletcher not bad. I could go for that.