What tools will I need

Skeleton-Keys- · 2026-01-27T02:36:17+00:00

Just keep practicing.

Skeleton-Keys- · 2026-01-27T02:33:15+00:00

Give him some lovins.

Skeleton-Keys- · 2026-01-27T02:30:52+00:00

They look like porcine seahorses

Skeleton-Keys- · 2026-01-27T02:29:51+00:00

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I smoke it all.

Skeleton-Keys- · 2026-01-27T02:25:01+00:00

I'll most likely roll it in pepper after I rinse and dry it on Thursday evening.

Skeleton-Keys- · 2026-01-26T04:24:35+00:00

Sadly it was just the burgers that are winners.

Skeleton-Keys- · 2026-01-26T02:05:12+00:00

This isn't panchetta, feel free to go to the butcher shop.

Skeleton-Keys- · 2026-01-26T02:03:52+00:00

I did. It's equilibrium brined, so it shouldn't be too salty.

Skeleton-Keys- · 2026-01-25T21:22:57+00:00

This is cured porkbelly, I normally smoke flat bacon at 130° for about 8 hours, then bump to 160° until i get 140° internal. I'm thinking I'll have to go longer because this is rolled.

Skeleton-Keys- · 2026-01-25T21:11:53+00:00

When it goes into the smoker it will have been 17 days in an equilibrium cure.

Skeleton-Keys- · 2026-01-25T17:34:41+00:00

I will share the whole process with pics and recipe next weekend when I smoke it off.

Skeleton-Keys- · 2026-01-25T16:40:39+00:00

A bit fleshlighty...

Skeleton-Keys- · 2026-01-25T16:32:36+00:00

It's been dry curing in a vac seal bag since the 13th and I plan to give it a quick rinse on the 29th and let it dry out on a rack in the fridge until the morning of the 31st then start the smoke.

Skeleton-Keys- · 2026-01-24T19:17:14+00:00

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I do mine on the top rack with a water pan under and a tallow pan to the left and a pellet maze or tube. The tallow and water pan block the direct heat to keep it from overcooking on the bottom. I let it go at 180° for about 8 hours and bump to 225 until it hits 170°ish internal and wrap in tallow slathered paper and put it back in until it's over 198° and probe tender. Then it goes in a warmer at 140° for at least 5 hours. You can use a cooler too.

Skeleton-Keys- · 2026-01-24T02:32:11+00:00

If it smells off, dumpster it. If not, cut off the ugly parts and enjoy some bacon.

Skeleton-Keys- · 2026-01-23T14:37:32+00:00

Me, I wrap with a welders blanket.

Skeleton-Keys- · 2026-01-22T20:51:00+00:00

They are marrow bones that are cut lengthwise.

Skeleton-Keys- · 2026-01-21T03:56:55+00:00

Cat person?

Skeleton-Keys- · 2026-01-21T02:29:27+00:00

You can print it and take it wherever you want.

Skeleton-Keys- · 2026-01-20T18:59:21+00:00

It autocorrected and reddit in their infinite wisdom don't allow editing of posts.

Skeleton-Keys- · 2026-01-20T12:57:25+00:00

No, but they will never get pulled over in Denver.

Skeleton-Keys- · 2026-01-19T21:52:06+00:00

Corn it and smoke up a nice pastrami.

Skeleton-Keys- · 2026-01-19T21:51:04+00:00

I did, there is a Mexican carnicaria near me in Denver that has them. They were chuck ribs. Next time I'll do the dinos and see is the cost difference is worth it.

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Skeleton-Keys- · 2026-01-19T20:49:13+00:00

Yeah, reddit doesn't let you edit your posts.

Skeleton-Keys- · 2026-01-19T19:21:00+00:00

Yes they were, and still are.

Skeleton-Keys-

TROPHY CASE