Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post

Fly Rod · 10-02-2013, 03:11 PM

Smoked a pork bellie today....could not keep the temperture where I wanted so had to keep an eye on it to adjust lid....was finihed in 3 hrs....my grand daughter and I cooked a few she is a bacon freak...it met with her approval....could not taste any heavy salt of which was a good thing

1st pic: trimmed the fat cap leaving a little.
2nd: shows after 5 days of brining
3rd is out of smoker and in refrigerator for a couple of hours before cutting

10-02-2013, 03:11 PM	#1
Fly Rod Registered User iTrader: (0) Join Date: Mar 2003 Location: Gloucester Massachusetts Posts: 2,678	Smoking Pork Bellie Smoked a pork bellie today....could not keep the temperture where I wanted so had to keep an eye on it to adjust lid....was finihed in 3 hrs....my grand daughter and I cooked a few she is a bacon freak...it met with her approval....could not taste any heavy salt of which was a good thing 1st pic: trimmed the fat cap leaving a little. 2nd: shows after 5 days of brining 3rd is out of smoker and in refrigerator for a couple of hours before cutting Attached Thumbnails Last edited by Fly Rod; 10-02-2013 at 03:20 PM..