Thanks. It just went on the smoker.I always shoot for 165 degrees internal temperature
I'm bringing some to my brothers party today. I hope you're right and it turns out awesome.That’s gonna be awesome!
SPG? Did you do a brine?
I salted over night, and then I used an SPG with a little brown sugar,and smoked paprika on one. The other one has Killer hogs The BBQ Rub on it.
2 hours in.
Hello Anto,I'm smoking a 6 pound pork belly tomorrow. This is the first time im making one that i haven't turned into burnt ends. I'm thinking I'm going to cut it in two pieces and just use SPG for a rub. I'd like to slice it for sandwiches or to fry up with some eggs. What internal temp should I shoot for if I don't want it to fall apart? Any thoughts would be appreciated
www.smokedbbqsource.com
Thanks I really appreciate it.Hello Anto,
I don,t get on here very often as I moved my mom down from way up north.
At work we make our own bacon for sandwiches and bacon steak appetizers so we have an on going curing process. The link below is a good summary of the process we use. Actually since "covid" debacle we are buying slab bacon more than smoking our own (man power / cost issues).
I hope yours turned out great!
How To Make Homemade Smoked Bacon
Once you've tried this home cured and smoked bacon you won't want to buy store bought again.
We cure for 10 days.Hello Anto,
I don,t get on here very often as I moved my mom down from way up north.
At work we make our own bacon for sandwiches and bacon steak appetizers so we have an on going curing process. The link below is a good summary of the process we use. Actually since "covid" debacle we are buying slab bacon more than smoking our own (man power / cost issues).
I hope yours turned out great!
How To Make Homemade Smoked Bacon
Once you've tried this home cured and smoked bacon you won't want to buy store bought again.
I am going to try bacon soon but today I am just going for a nice tender slice for a sandwich or to put on a burger.
