7 days in the cure, then about 6 hours of smoke.What time do you want us all to come over?
A fat phuc gotta eat! I’m really good at eating & sleeping like and old dawg.Let me know if you need me to come over and taste test all this cooking you been doing.
Sounds like it'll be ready next Wednesday Roun 4.What time do you want us all to come over?
Sounds like it'll be ready next Wednesday Round 4.
I might have to smoke it early or late. I forgot to mention its got to be washed then set on a wire rack. Besides Wednesday I hang with the neighborhood guys, so smoking might not happen WednesdaySounds like it'll be ready next Wednesday Roun 4.
7 days in the cure, then about 6 hours of smoke.
First time. Pork Belly was in the marked down meat, I should have bought both of them.That looks incredible!
Have you used this recipe before or is this the first time for this recipe?
I was wrong I have pecan wood on for smoke. It's actually bacon right now, but the smoke will just improve the taste. I'm looking forward to it. I haven't bought any bacon in a while. I'm ready for a big greasy breakfast with bacon fat basted eggs.Looks good so far.
Sent from my SM-S906U using Tapatalk