Hi /u/Fluster338 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
lilmookie on
I gotta tell you, bacon is one of the easiest and most satisfying things to make. Quick turn around time, and people generally tend to love it.
bluegirlrosee on
thought I was in the r/Artefactporn sub and this was a salt encrusted book 🤣
Vindaloo6363 on
Looks great. I just cold smoked my first batch this year. I’d been hot smoking it for years. The cold smoked is dehydrated about 35% and cooks much more evenly. No more burnt ends. Also better for wrapping roasts, terrines and roulades etc. Just mentioning it in case you want to try something different in the future.
ur_labia_my_INBOX on
Yeah, one of those things that I make again all the time.
CharlestonYank on
Where do most of you folks get your pork belly. I really can’t find it at a decent price. Some of the small butcher shops just charge too much.
7 Comments
Hi /u/Fluster338 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
I gotta tell you, bacon is one of the easiest and most satisfying things to make. Quick turn around time, and people generally tend to love it.
thought I was in the r/Artefactporn sub and this was a salt encrusted book 🤣
Looks great. I just cold smoked my first batch this year. I’d been hot smoking it for years. The cold smoked is dehydrated about 35% and cooks much more evenly. No more burnt ends. Also better for wrapping roasts, terrines and roulades etc. Just mentioning it in case you want to try something different in the future.
Yeah, one of those things that I make again all the time.
Where do most of you folks get your pork belly. I really can’t find it at a decent price. Some of the small butcher shops just charge too much.
What temp did you smoke?