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Pork belly AND burnt ends - 2 cooks in 1

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  • Razor
    Club Member
    • Mar 2018
    • 248
    • Pittsburgh

    #16
    Ok, I have to ask, I accidentally picked up sliced pork belly at Costco the other day. Admittedly I wasn't paying attention and thought it was bacon. I took it home and put it in the downstairs fridge, and forgot about it. It's about a week past its suggested sell date. I took it out and cut the package open and to my surprise it really didn't have a smell to it so I froze it until I could figure out what to do with it. (I like this idea!)

    Two really stupid questions;
    1. Since there was no smell do you all think it's still good?
    2. Isn't pork belly bacon? If so do you still eat it like a meal? (From this post it appears you do.)

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2854
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
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        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #17
      Dang Henrik I thought I was hungry before. 😍😋😍😋

      Comment

      • Spinaker
        Moderator
        • Nov 2014
        • 10411
        • Land of Tonka
        • John "J R"
          Instagram: JRBowlsby
          Smokin' Hound Que
          Minnesota/ United States of America

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        #18
        Pork belly is always a win! Great pics!

        Comment

        • IowaGirl
          Club Member
          • Dec 2018
          • 552
          • Northeast Iowa, USA

          #19
          Pork belly is the fresh meat that you start with to make bacon. Bacon is the belly after it is cured and sometimes smoked.

          If it was in the original vacuum-sealed packaging until you opened it and it has no "off" odor, I'd cook it and eat it.

          Comment


          • Razor
            Razor commented
            Editing a comment
            It was in the foam tray with shrink wrap cover. Not vacuum packed, but definitely no smell.

          • IowaGirl
            IowaGirl commented
            Editing a comment
            And, yes, you can cook belly exactly like bacon. It just won't have that salty, savory, cured flavor that bacon has.

            edit: I know your belly is sliced, but you might be able to figure out a riff on burnt ends something like the guys are doing over here: https://pitmaster.amazingribs.com/fo...nt-ends-recipe If you do, post the results -- I bet there are a lot of people who would be interested in your experience!

          • Razor
            Razor commented
            Editing a comment
            Thanks for the help!
        • gbt01
          Charter Member
          • Apr 2015
          • 15
          • Alpharetta, GA
          • Name: Gerald
            Live in Alpharetta, GA
            Married with 2 children (21 and 18)

            Big Green Egg (Large w/plate setter and pizza stone)
            Weber Genesis Silver A (3 burner)
            Weber Kettle 22"
            Maverick ET732
            Thermapen
            LooftLighter
            Weber 7416 Chimney Starter

            Favorite Beer(s): Anything I brew; Chimay Grand Reserve; Sam Adams Lager is my everyday beer

            Hobbies: BBQ (and Grilling), Beer, Baseball, Fishing, Hunting

          #20
          I've got a question around pork belly and my Big Green Egg. Curing my first pork belly now. When it's time to go on my BGE (with the plate setter and end goal to get it to 150, following Meathead's method), should I use a water pan?

          Comment


          • Henrik
            Henrik commented
            Editing a comment
            No need for a water pan in the BGE.
        • ddmcwhirter
          Charter Member
          • Nov 2014
          • 125
          • Leon Springs northwest of San Antonio, Texas

          #21
          Today or tomorrow...I shall sacrifice my four pound cured pork belly to the candy recipe.

          Comment

          • cashelton
            Club Member
            • Dec 2017
            • 120
            • McKinney, TX
            • Grills: Pit Barrel Cooker, Original Kettle Charcoal Grill 22", Smokey Joe Charcoal Grill 14", Weber Q 1200 Gas Grill.

              Thermometers: ThermoPro TP08 Dual Probe w/Wireless Remote, ThermoPop by ThermoWorks.

              Beverages: Beer and Whiskey.

            #22
            I will be doing this tomorrow on the PBC!

            Comment

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