Hiya folks!
I am thinking of picking up a few pork bellies this week and giving them a go on the ol' smoker.
I was looking at Meathead's bacon recipes and I think I will definitely do bacon with one.
What should I do with the other(s)?
Suggestions and recipes are very much welcome!
Thanks!
Last edited by Xandera_7; June 20, 2018, 06:57 AM.
I've got a Berkshire skin on belly on order currently to make your recipe. Should get to the butcher today or tomorrow. Only difference is I'm going to do it with a rotisserie spit on my weber kettle. Needless to say I'm very excited
I was going to put mine on my gasser rotisserie but I wanted a much more intense smokey flavor so I just did it on the kettle. If I had that kettle rotisserie I would definitely do as you are doing JakeT, makes for a more even cracklin' result.
I don't have the kettle rotisserie but I'm going to buy a $35 cheap-o rotisserie from Lowe's and figure out a way to mount it. I never do rotisserie so it didn't make sense to spend the 150 for the weber kettle rotisserie. I'd rather add that money to my KBQ fund
Made some pork belly candy on Sunday...I think I smoked it too much and then cooked out too much fat in the tenderizing braise. Oh, it's still GUUD!
Made bacon with a week long dry cure then gently (temperature wise) smoked to about 120F for a few hours. 7 pounds pork belly used a teaspoon of Prague No. 1 (nitrite), 1/2 cup each of salt and brown sugar, and a bag of crystalized honey glaze from a store-bought ham. You wash it before smoking. I did not soak and it's not too salty. Fries up into deliciousness.
Hiya folks!
I am thinking of picking up a few pork bellies this week and giving them a go on the ol' smoker.
I was looking at Meathead's bacon recipes and I think I will definitely do bacon with one.
What should I do with the other(s)?
Suggestions and recipes are very much welcome!
John "JR"
Minnesota/ United States of America
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Hi Everyone, have you ever been to a restaurant, eaten a meal or a particular dish and then tried to replicate it at home? Me too and often! Although it
I taught a BBQ class today and made burnt ends. Rubbed in Meatheads Memphis dust, 250f for 3 hours then I used a mix of peach jam, honey beer and apple juice to braise it, (why?) Cause that's what I had on hand at the time. Worked fine.
I recommend cutting the belly to fit in an aluminum tray , then cut into cubes but only 90% of the way through so it stays in tacked and easier to manage.
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