Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Look what came while I was out shopping. And look what I found at Costco. Hmmm... I do like pork chops but... "one of these things are not like the other." EdF here's the details how long to braise pork belly in the magic machine? Breadhead ???? FlaBouy ...
With bellies, I just put them on the smoker for a couple of hours to 150 internal. But if this is belly and sliced like that, it's going to be a bit more challenging. You could try 145 or so in the SV for a few hours, then sear them?
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
EdF right! That's a spicious looking package. I grabbed it in a hurry! Considering the belly was bout 2x higher I decided I like these chops they are big, thick pieces of belly as you see them. It is not sliced like bacon. It's almost 6lbs with 5 pieces.
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
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
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.
The beauty of SV is that you can get different consistencies out of the same cut.
If you want belly with mostly rendered fat and meat that falls apart, cook at 70-75 C / 160-170 F for 8-12 hours. This is similar to smoking it low and slow (or braising) to 95 C / 203 F plus. To sear it, either do it beforehand or chill completely before removing from the bag (it'll break apart very easily). Once cooked it'll pull under its own weight.
If you want belly with soft and glistening but noticeable fat and tender meat, cook at 68 C / 155 F for 6-8 hours. The meat is going to be juicier than is possible with smoking, but the fat is less rendered. Be careful if you handle it while hot because it might break, but with a good spatula you should be able to give it a great sear; once cooked you can still slice it, but it's easier to just break it into chunks with a fork.
If you want steak-like belly that has some chew left in it but is totally soft and pillowy, cook it at 60 C / 140 F for 6-8 hours. The fat will be soft but still mostly there, and the meat will be the texture of medium-rare loin. It should be fairly easy to handle and sear all the way to 11. If you cool it completely you can slice it into super-thick "fresh" bacon that takes really well to pan-searing.
Thank you for that. I've been guessing until I find a resource. Breadhead gave me one last night I'm yet to check out. I'm gonna pull it now, I'm on 10 + hours at 1560°F (actually went 11.5 hours) it's in the ice bath now.
Last edited by HouseHomey; July 13, 2017, 08:02 AM.
Reason: Update
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
they are big, thick pieces of belly as you see them. It is not sliced like bacon. It's almost 6lbs with 5 pieces.
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