Pork Belly anyone?

4WARD

Just filled the cut sheet for this years pig that my boys raised.
I have a really good processor and everything comes back perfect. The only thing is , I do not care for their smoking process on the bacon. SOoo... Getting belly slabs cut in thirds, fresh. We will use most to cut with deer sausage and may try curing/ smoking some myself. Anyway, somebody have a good braised or other belly recipe?

lmbrjack

I soak in brine 1/3 cup canning salt 1/4 cup brown sugar 1 tlb.red pepper 1 guart water soak in brine 7 days for every 1 inch thick 14 days for 2 inches so on I have little chief smoker smoking for:1 hour with hickory is long enough for me the trick is take out of Brin let set on rack in frig. 24 hours before you smoke brine in frig also i brine in ziplock bag roll over every day 

TerribleTed

lmbrjack said:

I soak in brine 1/3 cup canning salt 1/4 cup brown sugar 1 tlb.red pepper 1 guart water soak in brine 7 days for every 1 inch thick 14 days for 2 inches so on I have little chief smoker smoking for:1 hour with hickory is long enough for me the trick is take out of Brin let set on rack in frig. 24 hours before you smoke brine in frig also i brine in ziplock bag roll over every day 

Sound about right. For curing ham I use salt, brown sugar and a few spoons of pink salt and I have a sealed tub to put them in and soak min 10 days. keeping the meat below the water is a must.

Now I made bacon but have not smoked it and I wonder how much that will change the way it cooks, texture and taste.  You could probably find older post on curing bacon and curing pork. I posted this info lots of times I process all my own wild to domestics. There is a cut I seen in Latin restaurants, I want to make out of one of my pigs. They slice right thru the hog so your have the strap the rib and the belie on one Fred Flintstone looking chop with skin on about 1 to 1.5 inches thick. 

TerribleTed

Type your https://forums.floridasportsman.com/discussion/comment/3027340#Comment_3027340comment

4WARD

Thanks TT, I actually remembered that post but didn’t go looking.
 I’ll start pondering some on that.

smooth move

go over to pensacola fishing forum and look up Chili Releno's recipe in the cooking section. it's pretty good. he makes cracklin with the fat and a pulled pork type thing with the meat.

conchydong

pork belly= chicharon

4WARD

After many hours of reading and making notes, I have 5# of bacon dry curing.
Next batch will be a wet cure.
 I’ll let y’all know how it goes.

4WARD

4WARD

Maple sugar/ black pepper.
Cold smoked as low as I could get it( 105-110 degrees) for 5 hours. Best I could do in this heat. Apple wood for the smoke. It’s yummy

TerribleTed

Looks awesome.

bigfinn35

Dunno if you still have any left, but smoked pork belly burnt ends are spectacular BBQ. I like this recipe:

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

james 14

bigfinn35 said:

Dunno if you still have any left, but smoked pork belly burnt ends are spectacular BBQ. I like this recipe:

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

I want to try this. Where is the best place to buy pork belly?

bigfinn35

james 14 said:

bigfinn35 said:

Dunno if you still have any left, but smoked pork belly burnt ends are spectacular BBQ. I like this recipe:

https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/

I want to try this. Where is the best place to buy pork belly?

Best to support a local butcher if you can. If that's not feasible, call your local Publix or other major store and see if they receive any, as not all do. They'll hold a slab for you if you ask.