Sunday, March 6, 2011

The Final Product!

Bone-in Pork Bellies, Smoked at 140 degrees for 5 hours using a combination of Hickory, Applewood and Juniper. Skin removed, fat side peppered. Froze for 2 hours and sliced. EXCELLENT Flavor!
Posted by at

6 comments:

  1. AnonymousMarch 6, 2011 at 3:31 PM

    That's some handsome bacon!

    ReplyDelete
  2. Andrew BurkeMarch 6, 2011 at 3:45 PM

    Thank you! I love your blog.

    ReplyDelete
  3. Big DudeMarch 7, 2011 at 6:01 AM

    The bacon looks perfect Andrew - what became of the bones?

    ReplyDelete
  4. Andrew BurkeMarch 7, 2011 at 6:43 AM

    Thank you. I have them (Well most... They tasted INCREDIBLE... I need to upload the pix... WIll do this afternoon... They retained much more of the salt... But made for a great snack.

    ReplyDelete
  5. Chef PaulApril 15, 2011 at 6:30 PM

    BigDude, Is that Beef Bacon or Pork Bacon?

    ReplyDelete
  6. Andrew BurkeApril 17, 2011 at 10:42 AM

    It's Pork Bacon... 1/2 of the Bellies still have the ribs attached. Do you have a good Beef Bacon recipe? I've been looking for one!

    ReplyDelete

Subscribe to: Post Comments (Atom)