Sprinkler Fitter
Gold Member
We are smoking about 30 lbs Friday morning, only ours will be Pork Belly Burnt Ends.
Bringing home the bacon!!!
- Thread starter gsganzer
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gsganzer
Elite Member
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- Jun 11, 2003
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- 3,216
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- Denton, TX
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- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
I smoked it at 165 for almost 12 hours, until it hit 155 degrees internal. It came out spectacular! I just finished slicing it and vac sealing into 1lb bags.
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gsganzer
Elite Member
- Joined
- Jun 11, 2003
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- 3,216
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
With dove season (a Texas annual ritual) right around the corner, I was looking up dove recipes and stumbled upon this really cool site. They had a recipe for German bacon that piqued my interest. I have a 5lb belly in the freezer, so I might try this.
German bacon recipe
German bacon recipe
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gsganzer
Elite Member
- Joined
- Jun 11, 2003
- Messages
- 3,216
- Location
- Denton, TX
- Tractor
- L3800 w/FEL and BH77, BX 2200 w/FEL and MMM
I just put a 5lb belly in the cajun cure. I'll smoke it next weekend.
Next time, I'll venture out and try the German bacon cure recipe.
Next time, I'll venture out and try the German bacon cure recipe.