Bacon ends

[Lucy Baker]

Anybody out there? It’s been a long time since I’ve seen any activity. I have a question:

I just smoked 10 lbs of pork belly. My Sweetie got it for me from Costco, skin on. I smoked it skin down and took the skin off while it was still warm. In the fridge overnight and then using a small slicer, I sliced it all up. I have three meaty pieces that are the width of the belly and about 1/4" to 1” thick. They wouldn’t go through the slicer. It seems criminal to throw them away. Does anyone have ideas on what to do with the pieces??

Thanks!
Lucy

[Michael Chester]

What you have are essentially chunks of very basic bacon. It can be used
in any dish that calls for bits of bacon. You didn't say if it was
salted but that can be added if it's not. I would probably use it in
cooking beans.

I was wondering if this list was still available since I haven't
received a message from it in a long time. We need to get it back to the
active list it used to be. I learned a lot here. I know that a lot of
the gurus have passed but us "young bucks" ( I am 75) are still alive
and want to learn new skills.

Mike

[Lucy Baker]

Thanks Mike
I miss this group! Us youguns (70) still have lots of learning to do.
L
Sent from my iPhone.

> On Feb 28, 2025, at 1:13 PM, Michael Chester <mc...@charter.net> wrote:
>
> What you have are essentially chunks of very basic bacon. It can be used in any dish that calls for bits of bacon. You didn't say if it was salted but that can be added if it's not. I would probably use it in cooking beans.

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[kyelats]

I miss the group too. I learned all that I know from this group and miss hearing from everyone. I'll be glad to help revive it

 I mostly lurked but I  carefully listened. 

I was in Costco today and took a look at the pork belly. Did you do anything special to it. Other than just smoke?

Ken in NC

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[Sherman Watkins]

Beans

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[Lucy Baker]

Hi Ken,
I used a recipe from Jess Pryles. The belly was cured for several days:

Pork Belly - skinless
3T Kosher salt
1/3 cup dark brown sugar
2T Black Pepper, coarse
2T Paprika
1t Prague Powder #1 (aka “pink salt)

Place belly in a zip lock bag. Sprinkle evenly with the cure and rub in.

Seal the bag and refrigerate for 7 days, turning daily.

After 7 days, rinse the belly under water. Blot dry with paper towels. Refrigerate overnight on a rack over a jelly roll pan - UNCOVERED.

Generously coat the belly with black pepper (optional, but good)

Smoke at 200° until 150° internal. Refrigerate and slice.

(I doubled the cure quantities.)

Enjoy, this is easy and SO good!

Lucy

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[kyelats]

Thanks,Lucy!

I'll probably hit Costco next week and give it a try. 

Ken

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[Lucy Baker]

Ken, we don’t buy any store-bought bacon any more. I hope you enjoy it!
L

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[Gerry Curry]

I was also going to suggest beans. 

As for the group, I TRULY miss it. I learned EVERYTHING from this group. ‘Q didn’t even exist in Canada when I joined. It was this group or nothing!

Hope everything is well with everybody, Perhaps we should do a roll call to see who’s left?

Gerry Curry

546 Cedar Lake Rd,

Cedar Lake, NS, B5A 5L8

phone (902) 307-1504

ge...@currysystems.com

Messages - gcu...@mac.com

http://www.gerrycurry.com/personal

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[spe...@knology.net]

I'm still here

spence

certainly do miss Bill Martin

------ Original Message ------

From "'Gerry Curry' via The Smoke Ring BBQ List" <smoker...@googlegroups.com>

To "BBQ List List" <smoker...@googlegroups.com>

Date 3/1/2025 7:23:23 AM

Subject Re: [BBQ] Bacon ends

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[Lucy Baker]

I miss Bill, too. I had him on “retainer” for Mac help! Not to mention all of his good BBQ advice.

Lucy

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[James Stewart]

I spent many hours watching the debates here over everything from which computer is best, to best smokers.  Enjoyed every minute since I always was introduced some new thing about bbq.  I loved meeting and just visiting when we attended the different bbq get togethers. My grandson, now 21 came with us to Bob and Gingers when he was just 6, and we wondered how his mom would handle it when he came home talking about them killing a pig and dressing it.  But over the years all my kids had opportunities to come to an event somewhere and they still have good memories of the people and just seeing and eating bbq. So thanks to ALL those still around(and those that have passed on) for all the good times!   Pigmanjim.

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[Kevin Cleek]

I'm still alive.  Not Q-ing too much these days, but I do enjoy making
charcuterie products.

[Merrill Powers]

Hey Lucy...I'm a little late seeing this, but good to hear you still have the smoker running.  I changed email a while back and couldn't rejoin the group.  Just found a route to my old email and the list. 

Merrill

[Lucy Baker]

Merrill!!! So good to hear from you. Stick around, we need to revive this site!!
L

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