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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
02-13-2015, 12:24 PM
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Steen's Bacon
Picked up a couple of pork bellies to cure - one for bacon and one for panchetta.
ImageUploadedByTapatalk1423848220.692241.jpg I used a basic dry cure for a week but substituted the molasses for Steen's. ImageUploadedByTapatalk1423848244.740595.jpg After the cure was washed off I smoked it at around 225 until internal temp reached about 155. Sliced it on my meat slicer and fried some up. ImageUploadedByTapatalk1423848272.724154.jpg ImageUploadedByTapatalk1423848280.077640.jpg Sent from my iPhone using Tapatalk 
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