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  1. #21
    Senior Member brainsausage's Avatar
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    Apple and maple make a great team...

  2. #22
    Senior Member Carl's Avatar
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    I'm partial to hickory for pork and mesquite for beef, but apple is popular, so is poplar.
    BBQ Heretic

  3. #23
    Mr. Swineside is resting comfortably -



    On the smoke if its not too rainy tomorrow.

  4. #24
    Senior Member brainsausage's Avatar
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    Looks beautiful Jim! I'm smoking tomorrow regardless of the weather, people need their chourico and smoked heirloom tomato mousse!

  5. #25
    Mr Swinesides has retired!














  6. #26
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    Oh yummmm

  7. #27
    Quote Originally Posted by Jim View Post
    Bacon, lots of bacon.
    Mission resoundingly accomplished!! Looks outstanding

  8. #28
    Senior Member brainsausage's Avatar
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    A slow progression to deliciousness!!! Patience pays off...

  9. #29
    Nice! How long did you smoke for?

    Last batch I did I cured for week (salt/sugar/pink salt/garlic/thyme/juniper/allspice/maybe some other stuff), full side, skin on and bone in. Smoked by a coworker who has a smoker at his house (we don't have one at work). Don't remember what he used to smoke with, but I am pretty sure it was apple.

    After curing I cut the belly in half, and I too used my mioroshi deba. Bones and everything, not a problem. So what if it isn't traditional, it works right? Is there a traditionally Japanese single bevel knife designed for pork belly that I am not aware of?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  10. #30

    Zwiefel's Avatar
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    Quote Originally Posted by Jim View Post
    Mr Swinesides has retired!
    That is simply gorgeous! What temp did you smoke this at? I'm seriously considering doing this myself.....but I can only reliably keep the temp above 200F in my smoker.
    Remember: You're a unique individual...just like everybody else.

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