I've done bacon... I've done Burnt Ends. What's next for Pork Belly?
Hiya folks,
I have another batch of bacon curing in the fridge. Once again, I have a pile of belly left over. I used the best pieces for the bacon, of course. I have done Burnt Ends and loved them. I am considering using the left overs for Burnt Ends again but just throwing it out there... What else can I do with pork belly?
Or you can slice it up, roll it into coils, brush it with maple syrup and dust with Sweetie Magic seasoning and smoke it. I love this so so much. It is a real special treat and one that I make when I am feeling blue, because it always makes me feel better.
Make shallow slits in the flesh in as best of a checker pattern as possible. Don't get down into the meat. Shoot for about 1/2-3/4" squares. Marinade is a sweet concoction overnight. Smoke to safe temp then throw under the broiler, scoured side up. The fat will pop and sizzle and start to grow, contort, and the squares you made will rise up a bit. Stay close so as not to char.
What you will end up with is delicious smoked belly with a gooey caramely fat cap that is delicious to pick at while you're carving the rest up.
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