Good day! I started with a 3.1# slab of pork belly, skin on. I weighed the skin and it came out to be about 10 oz. I presume the powder calculation is based on the net weight of the belly (no skin). Can some one confirm this? Thanks in advance! Keep smokin'!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Sous Vide Joule® Turbo Sous Vide
Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
Accessories
SNS
Steelmade Flat Top for Outdoor Grill (Griddle Insert)
BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
BBQ Dragon
Grill Grates for Blaze grill
Hovergrill
About me
Name: Jim
Nick name: Bear
Location: Spokane Valley, Wa.
Born at a very young age at Egland AFB, Ft. Walton Beach, FL.
USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
Former Computer Tech/Admin
Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG
Had to rethink the title because my prague powder didn't have any skin.
If you removed the skin to weigh it, are you going to put it back on to cure and smoke it? Could be wrong but you can just smoke/cook the skin without curing for cracklins. Also, with the skin on you will not get smoke all the way around pork belly so the bacon will be half smoked. So what Huskee said would be the process.
Comment