If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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xiexiemcgee
Bruh… just pictures?
Did you brine it?
What was your temps and length?
Was it good?
Did you even read the auto-mod post?
iceman1848
Was it good ?
cottonheadedninnymu
Alright alright I messed up the post. 8.5 lb pork belly. Cut up into 3 pieces and dry cured for 7 days with a .025 cure to weight ratio with sugar, salt and cure salt #1 or whatever it’s called. Rinsed and dried and coated Two of the pieces in coarse ground pepper and one of them left plain. Smoked at 165 for 5 hours and bumped it up to 250 for about 45 to get it to 155 cuz it stalled hard at 140. And it is amazing.
thewickedbarnacle
I thought the first picture was cake😆
Ok-Sprinkles-2013
Looks good. Use a similar process and always turns out great. Prefer dry cure over wet brine myself, too.
NHLDucksFan23
Hell yes!! Just sliced my 2nd batch on Friday. Deli slicer is a game changer and a more consistent cut. Make turkey clubs, add it to burgers, basically anything. Nice work!!
8 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Bruh… just pictures?
Did you brine it?
What was your temps and length?
Was it good?
Did you even read the auto-mod post?
Was it good ?
Alright alright I messed up the post. 8.5 lb pork belly. Cut up into 3 pieces and dry cured for 7 days with a .025 cure to weight ratio with sugar, salt and cure salt #1 or whatever it’s called. Rinsed and dried and coated Two of the pieces in coarse ground pepper and one of them left plain. Smoked at 165 for 5 hours and bumped it up to 250 for about 45 to get it to 155 cuz it stalled hard at 140. And it is amazing.
I thought the first picture was cake😆
Looks good. Use a similar process and always turns out great. Prefer dry cure over wet brine myself, too.
Hell yes!! Just sliced my 2nd batch on Friday. Deli slicer is a game changer and a more consistent cut. Make turkey clubs, add it to burgers, basically anything. Nice work!!
My bacon: https://imgur.com/a/XgJ3QHM
I’ve made homemade bacon for 10 years: If you’re going to commit to peppered bacon, don’t hold back, pack it in thick and on every surface.