Smoked Pork Belly

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pnwchef
Double Chili Cheeseburger
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Re:Smoked Pork Belly 2012/05/09 13:15:25 (permalink)
I don't care how you spell it, it was good, and your right it's messy. Did you buy a Smoker yesterday at Home Depot, you old Ham N Egger............
#31
Michael Hoffman
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Re:Smoked Pork Belly 2012/05/09 13:24:54 (permalink)
pnwchef

I don't care how you spell it, it was good, and your right it's messy. Did you buy a Smoker yesterday at Home Depot, you old Ham N Egger............


No, I didn't buy one. Something came up and we didn't get to Home Depot. I hope to get there later today, if not tomorrow.
#32
scrumptiouschef
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Re:Smoked Pork Belly 2012/05/09 21:29:04 (permalink)
Here's a recent pork belly project we tackled in the scrumptious kitchen: Mexican style
 
1 pork belly, 12lb Berkshire or other good breed
1/2 c. Salt, Kosher
4 t. Salt, pink, curing
1/2 c. Sugar, turbinado
1/2 c. Chile powder, Jalapeno, green, may be purchased at Fiesta or Savory Spice shop
¼ c. Cumin
¼ c. Coriander
Method
* Combine all ingredients thoroughly
* Sprinkle ingredients all over belly
* Put belly in fridge in large pan
* Every 24 hours flip belly over
* Do this for 11 days
* Rinse seasonings off belly with cold water
* Let dry for 24 hours, flipping every few hours
* Build fire in smoker, smoke belly with favorite wood for 2 hours
* Remember, you're not cooking the belly, merely flavoring it with smoke
* Return belly to fridge
* Let sit overnight
* At this point it's time to slice your belly, this is a crucial stage in your project. We used our electric slicer at work so the bacon looks professional. If you don't have an electric slicer use your sharpest knife, take your time and make your cuts as even as possible
* A belly that's been in the freezer for an hour or two slices much more evenly
 
cooking notes+pic of the bacon http://www.scrumptiousche...can-Pork-Belly-Project
#33
rebeltruce
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Re:Smoked Pork Belly 2012/05/10 07:32:05 (permalink)
I'll be making the trip to the Butcher this weekend....I'm running low on Bacon, so I'll be picking up 30 or 40lbs of belly....can't wait to get started!
 
Will do at least one Pancetta, and the rest will be smoked....proabaly a brown sugar or maple cure.
#34
chewingthefat
Sirloin
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Re:Smoked Pork Belly 2012/05/10 12:29:13 (permalink)
Since pork belly is uncured bacon and bacon is cured pork belly, pork belly stand alone is delicious, as is bacon, PNWC, which did you do, pics looked loke cured belly, bacon  therefore, No?
#35
pnwchef
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Re:Smoked Pork Belly 2012/05/10 16:59:22 (permalink)
Yes its a Brown sugar cured pork belly, smoked for a few hours with Hickory and Apple wood..............then sliced into bacon............pnwc
#36
chewingthefat
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Re:Smoked Pork Belly 2012/05/10 17:36:18 (permalink)
pnwchef

Yes its a Brown sugar cured pork belly, smoked for a few hours with Hickory and Apple wood..............then sliced into bacon............pnwc

Brown sugar only?
#37
scrumptiouschef
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Re:Smoked Pork Belly 2013/01/12 01:07:41 (permalink)
Picked up a fresh belly, thinking about my cure
#38
chewingthefat
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Re:Smoked Pork Belly 2013/01/12 17:53:16 (permalink)
scrumptiouschef

Picked up a fresh belly, thinking about my cure

Think about brown sugar and Sriacha sauce cure.

#39
NascarDad
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Re:Smoked Pork Belly 2013/01/12 19:31:35 (permalink)
My last cure went wrong and I wasted a bunch of pork belly.  So this last time I had a bit of it, I braised it low and slow for a coupe of hours, pulled/sliced it and then deep fried it.  Would have been better had I let it set in the fridge overnight but I didn't have that kind of time, and I was hungry and the pork belly was all I had not frozen
 
Def will have to smoke some this summer.
#40
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