Pork Belly!

[Spinaker]

Yeah we wanna see the results when this is all done! It’s gonna be great!

[radshop]

Did someone say Costco pork bellies? I dry cure them with salt and maple syrup (not interested in debating whether that's actually bacon or not), and hot smoke them. I'm so addicted now that I have to have a steady supply. And giving it away is the only reason anyone pretends to be my friend.

[Spinaker]

Again, you are wrong when it comes to curing. The sugar has nothing to do with the curing time. Read my comments above and then actually take the time to read Meathead’s article on The Science of Curing Meats Safely. It’s all there.mountainsmoker

[Loren]

I'd like to see radshop's recipe, if possible.


...those bellies be so shiny and crusty looking! *drool emoji*

[radshop]

Loren - thanks for asking. I'll start a new thread tonight or tomorrow and outline my technique.

[dwlacroix]

Just took my Costco pork belly off the smoker. Waiting for it to chill. Then it will be sliced and shared.

[Spinaker]

Let’s see that sucka!!! 🤤🤤

[Red Man]

The Costco bellies I get aren’t too lean at all. If anything I’d prefer them a bit leaner. They’re usually 1.5”-1.75” thick and 11-12#. I’ve been very pleased with my bacon from Costco bellies, I just fried some up this morning! Costco does not blade tenderize their large cuts like bellies, butts, briskets, etc.

[HouseHomey]

Btw. Most of us in a restaurant don’t get our pork bellies from Costco.

[holehogg]

You sure about that?

[Loren]

Is that because Costco is not competitive?

[HouseHomey]

Yup I’m sure. Of course small mom n pops might as they may not meet minimum delivery charges. In a pinch I’ll take anything though. But generally we get deliveries and we don’t tend to go shopping. No one has time for that. No such thing as always and never though.

[Dewesq55]

Burnt ends are in the braising phase now. Here they are when they came off the smoke:

[Dewesq55]

Will do. Got the Malcom Reed "glaze" all ready to go (1 cup BBQ sauce, 1/4 cup apple juice, 1/4 cup apple jelly and 1 tbsp Franks Red Hot.)

[Spinaker]

I love sheen that puts on those little bites of pork nirvana!

[HouseHomey]

That many made it to the pan huh? Nice!!

[Dewesq55]

Here they are. To be honest, first taste test was good, but not awesome. The meaty side seems to have gotten a little over cooked. The flavor is good though.

[Polarbear777]

I think the reason PBBE require so many steps is that if they didn’t, that’s all we would ever eat.

[HouseHomey]

I’d eat that and if Barbara likes them who am I to argue?

Call it a win and chalk that puppy up!

[holehogg]

Those look good. Like Spinaker mentioned I do mine for about an hour or so in the smoke at 300F then braise in the oven for about 2 hours or more and finish in the smoke. I have finished them in a pan and on my flattop as well and the have turned out really good.

[dwlacroix]

Per Spinaker 's request

[Red Man]

Just one? 🤯🤣

[dwlacroix]

I see one must parse their word (& pictures) carefully around here! 😊

[IowaGirl]

dwlacroix -- You obviously don't have MCS, especially when it comes to cast iron. These guys are cast iron collectin' fools.

[Huskee]

Looks awesome! I've only ever used Costco bellies and there is zero wrong with them. Just pick out what looks good, same as a brisket or a chuck or a butt or anything. Don't worry about snobbery and don't let it sway you. Everyone has their preferences and some still can't distinguish between being helpful and putting their foot in their mouth.