Smoking some legs to make pulled chicken for the short work week ahead. I wanted boneless/skinless thighs but the impromptu grocery shopping during the unexpected girlfriend target run provided less options. Seasoned with “Good Shit” from Big Cock Ranch. No im not kidding with the names.
Ok I need to try that! That looks awesome.Could you share your brine recipe?I don't know if this is a trend or a real thing, but I saw a youtube vid about something called 'buck board bacon'. So I just had to try it. On 10/21 I made up a cure-brine, and dunked a ~7lb boneless pork shoulder. Took it out this past Friday and smoked it at 180 slowly ramped to 250 over the course of several hours on Saturday. It tastes mostly like bacon with the super lean end being a little like canadian bacon. Overall, a good way to get a lot of breakfast meat. Of course I have to show off my slices too.
I freezer packed it into 5 or 10 slice packs.
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I didn't really follow a set recipe but I did very carefully measure the salts and water using this calculator: https://eatcuredmeat.com/how-much-curing-salt-per-pound-of-meat-dry-or-wet-curing-tool-calculator/Ok I need to try that! That looks awesome.Could you share your brine recipe?
You had me at bacon.Used Hi Mountain Original Bacon Cure on pork belly. It is delicious! Smoked it at 180 degrees until it reached 150 degree internal temperature. Used Bear Mountain Applewood Blend. The smoke and flavor were perfect for my taste. The first one I did was saltier than I wanted. I contacted Hi Mountain. They said to shorten the cure time for less saltiness. First one I did 7 days before smoke. This one I did 6-day cure. It was much better. We like the 6-day cure. I have 2 more to do and will cure 6 days on each. Couldn't be happier with Hi Mountain and the Applewood pellets. I will try Pit Boss Applewood on a future bacon smoke and expect similar results. I used Pit Boss Hickory on my first pork belly bacon smoke. We like the Applewood more and will continue to experiment.
We have a relative that raises some cattle and pigs. Fortunate to get both from him. I have seen very nice pork bellies at Costco. I would try them or local butcher shop. Thanks!You had me at bacon.
I need to start finding some pork belly for a future smoke, sounds and looks like you nailed it.