What's on the smoker today?

[WildWill]

I have had a whole half pork belly in the deep freezer for no less than 2 years.
Last week I finally thawed and cured it. Tonight I put it on the smoker.

Tomorrow we'll slice it up and see how I did.

I did fry up a taster slice and she's a bit salty, probably close to country ham too-salty, but the smoke may help temper that some.


View attachment 352747

Was the slice from the outside or center you tried?

 

[WestKyHunt]

Was the slice from the outside or center you tried?

Well, my pieces were too big for vac bags so I took 3in off each and cured them separately. The sampler was cut off of those, so I assume those may be saltier than the bigger cuts... but I've also never done this so I may have just chose too high of a salt percentage

 

[Dave N]

Before. 1 pound each of sharp cheddar, pepperjack, and mozzarella. 1 1/2 pounds of Swiss and 1/2 pound of extra sharp cheddar. Smoking with Hickory as cool as I can keep it. So far smoker temp is under 80.

 

[Dave N]

After. About 4 hours of smoke. Trying it out with my stick burner. About everything I have found they used a smoke generator. It has color, I'm hoping that it has enough flavor. Now to vacuum seal and wait a few weeks for things to balance out.

 

[Nick87]

The 'ol @brockel shoulder special. Antelope version.

 

[Nick87]

After. About 4 hours of smoke. Trying it out with my stick burner. About everything I have found they used a smoke generator. It has color, I'm hoping that it has enough flavor. Now to vacuum seal and wait a few weeks for things to balance out.

View attachment 352822

You have to wait a while for it?

 

[Treeshark]

You have to wait a while for it?

Never done it myself, but I have always heard that about smoked cheese too. Supposedly tastes like ass right after the smoke, but mellows out quite a bit after a while.

 

[Nick87]

Supposedly tastes like ass right after the smoke,

Whose ass we talking about?

 

[Treeshark]

Whose ass we talking about?

A bad one!

 

[mtmuley]

Never done it myself, but I have always heard that about smoked cheese too. Supposedly tastes like ass right after the smoke, but mellows out quite a bit after a while.

A buddy smokes a lot of cheese for Christmas. I let it sit in the fridge until New Years. Seems to smooth out the smoke flavor. mtmuley

 

[Keep on]

Jalapenos were in short supply in the MT grocery store, banana pepper duck poppers for dinner.

 

[CRJR45]

Moose tenderloins .