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?
"I hate graveyards and old pawn shops
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
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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.
I’ll start pondering some on that.
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
“Everyone behaves badly--given the chance.”
― Ernest Hemingway
Next batch will be a wet cure.
I’ll let y’all know how it goes.
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
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
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
https://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/
what type of slicer do you have or was this by hand. I thinking of getting a new slicer for my personal processing. The cheap home ones don't cut it.
Was looking at Besman250? Just a few notches above at 3 times the price. I have my eyes out for a used true commercial model, if I can find a decent one for under 500 I’ll snatch it up.
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine
https://www.webstaurantstore.com/avantco-sl312-12-manual-gravity-feed-meat-slicer-1-3-hp/177SL312.html?utm_source=bing&utm_medium=cpc&utm_campaign=Shopping HP&utm_term=1100400186611&utm_content=2 Month Sale
Just cooked 2 packs of bacon and fried some lightly dusted shrimp in the grease.
PO Boys with my special remoulade.
Key lime pie next up.
Ted , that looks like a nice machine. Good price for a 12”
For they always bring me tears
I can't forgive the way they rob me
Of my childhood souvenirs"... John Prine