Green Hornet
Head Chef
My neighbor works for a food distributor and had a bacon demonstration for the employees on how Bacon is made and cut. She had 18lbs of raw pork belly delivered to show where it came from on the pig. It had some really small wood chips and some kind of injectible marinade, or whatever wrapped up with it when it was shipped. She also had some shipped in that had already been smoked by someone else. My neighbor had no idea how long the mirinade was used or cooking temps. it was purely a visual aide for the workers. So she asked me if I wanted it so of course it is now in the fridge. I am going to try to make bacon with it, obviously, as soon as I can. I don't want to screw it up too bad.
Any suggestions as to how to do this right. I will not have any wood other than oak available for the cook, so hook a brutha up with some times, temps, whatever else I need.
Any suggestions as to how to do this right. I will not have any wood other than oak available for the cook, so hook a brutha up with some times, temps, whatever else I need.