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 Pics of Pork Belly with a twist volume 2

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chewingthefat

  • Total Posts: 6093
  • Joined: 11/22/2007
  • Location: Emmitsburg, Md.
Pics of Pork Belly with a twist volume 2 Sat, 08/4/12 5:28 PM (permalink)
 
 
 

 
Pork Belly smoked, cooled, sliced fried withh 2 eggs on a toasted Kaiser roll...watcha think, any takers?
 

 
#1
    Foodbme

    • Total Posts: 9540
    • Joined: 9/1/2006
    • Location: Gilbert, AZ
    Re:Pics of Pork Belly with a twist volume 2 Sat, 08/4/12 5:54 PM (permalink)
    Smoked Pork Belly????
    I think they call that Bacon!
     
    #2
      ann peeples

      • Total Posts: 8317
      • Joined: 5/21/2006
      • Location: West Allis, Wisconsin
      Re:Pics of Pork Belly with a twist volume 2 Sat, 08/4/12 6:39 PM (permalink)
      fantastic looking breakfast sandwich......i would like two of those, please, to go....
       
      #3
        ann peeples

        • Total Posts: 8317
        • Joined: 5/21/2006
        • Location: West Allis, Wisconsin
        Re:Pics of Pork Belly with a twist volume 2 Sat, 08/4/12 7:13 PM (permalink)
        Come on, Foodbme-there is a huge difference......
         
        #4
          chewingthefat

          • Total Posts: 6093
          • Joined: 11/22/2007
          • Location: Emmitsburg, Md.
          Re:Pics of Pork Belly with a twist volume 2 Sun, 08/5/12 11:17 AM (permalink)
          Foodbme


          Smoked Pork Belly????
          I think they call that Bacon!

          Nope, Pork Belly is uncured cured Pork Belly!! When cured and sometimes smoked, it becomes bacon, trust me, I know bacon!!
          <message edited by chewingthefat on Sun, 08/5/12 11:20 AM>
           
          #5
            Sundancer7

            Re:Pics of Pork Belly with a twist volume 2 Sun, 08/5/12 11:34 AM (permalink)
            I buy Cumberland Gap cured pork belly and it is very good.  I was sorta thinking about buying a whole pork belly from a local packing company and curing it myself.  I know the basics of curing and I sorta think I could do it.  I will let you know.  My grandfather from Cumberland Gap TN did it each fall with ham and pork bellies.  for some reason his cured ham was never as tough as the hams I buy that are cured.  Most are like jerky.  His cured hams and bellies were very tender???
             
            I wish I knew how he did it.  He has been deceased for about 30 years.  He took his secrets of corn liquor and curing meat to the grave.  He was a great farmer.
             
            Paul E. Smith
            Knoxville, TN
             
            #6
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