bob_G

First attempt pork belly

15 posts in this topic

Cured for 7 days, flipping it each day. Washed, dried for 24 hours. Smoked over hickory for 4 hours @ 200*.  Going to let it cool and try it tomorrow.

 

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Pork belly is on my list. Will be making pork belly burnt ends over the next two months.

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Ive done it once.  I used a off the shelf recipe for a maple bacon.  All was right, turned out good except it was WAY sweet.

 

And yours?

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That's bacon. ;) I haven't bought bacon in a couple years now. Been making my own. Have been told 'it's the best bacon I've ever eaten' by more than one person.  

Here's my recipe, courtesy of Charloots

 

2oz Kosher salt

1/4 cup brown sugar

1/4 cup maple syrup (the real stuff, not aunt jemima ;) )

2 tsp pink curing salt

 

Mix together, spread on belly and in the fridge for a week.

 

Pull it out, wash it down and back in the fridge on a wire rack for 12 hours.

 

Smoke it at 200 to an internal temp of 150.

 

I can't even taste any maple flavor in it, John. Not sweet at all. 

 

Now, if we're talking pork belly, I make that, too. I use the same rub I would on a shoulder or butt, smoke it at a higher temp, 250 or so, to an internal temp of about 190. I shred it and make pork belly tacos with a pico de gallo sauce

 

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I've had some curing in a jar in my refrigerator all winter waiting for this season.   Curious how the BSB will feel about it?  I know SB will enjoy it but hoping to put a bunch of BSB and maybe some Tog too, if they'll cooperate.   

 

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Mmmm ......porkbelly taco's (Homer Simpson's voice).

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41 mins ago, flylikabird said:

Mmmm ......porkbelly taco's (Homer Simpson's voice).

 

They are delicious. :drool: 

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14 hours ago, MikeMc said:

That's bacon. ;) I haven't bought bacon in a couple years now. Been making my own. Have been told 'it's the best bacon I've ever eaten' by more than one person.  

Here's my recipe, courtesy of Charloots

 

2oz Kosher salt

1/4 cup brown sugar

1/4 cup maple syrup (the real stuff, not aunt jemima ;) )

2 tsp pink curing salt

 

Mix together, spread on belly and in the fridge for a week.

 

Pull it out, wash it down and back in the fridge on a wire rack for 12 hours.

 

Smoke it at 200 to an internal temp of 150.

 

I can't even taste any maple flavor in it, John. Not sweet at all. 

 

Now, if we're talking pork belly, I make that, too. I use the same rub I would on a shoulder or butt, smoke it at a higher temp, 250 or so, to an internal temp of about 190. I shred it and make pork belly tacos with a pico de gallo sauce

 

What rub do you use? What mix, please Mike?

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3 hours ago, MickAff said:

What rub do you use? What mix, please Mike?

 

I'll have to look it up when I get home, Mick. 

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On 5/13/2018 at 7:48 PM, bob_G said:

Cured for 7 days, flipping it each day. Washed, dried for 24 hours. Smoked over hickory for 4 hours @ 200*.  Going to let it cool and try it tomorrow.

 

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20180512_132431.jpg

20180512_132937.jpg

20180513_193706.jpg

That there is a work of art Mr G.

Inspiring!

 

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Posted (edited)

Been making my own bacon for a few years now. Make a lot to give away and thinking about selling some on the side. Yours looks great Bob!

 

 

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Edited by quan808

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