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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-16-2014, 06:01 PM
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#1 |
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is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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uncured pork belly trimmings?
From my last 4 bacon cooks I have several pounds of trimmings from pork bellies. The thing is, my Globe 12" slicer can only take pieces of meat 7" long so I cut my pork bellies into pieces 7" long and save the scraps in the freezer.
I'd been planning to grind them for sausage but now I'm looking for something different. Any good recipe ideas? Doesn't need to involve a smoker or grill - anything tasty will do. Thanks! |
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06-16-2014, 06:01 PM
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#2 |
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Babbling Farker
  Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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I put them in baked beans
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Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL] |
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06-16-2014, 06:15 PM
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#3 |
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Babbling Farker
Join Date: 06-13-13
Location: pa
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Cure the whole thing, cook it all, then trim.
Great in beans, ham and beans, ham potpie.
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Adam Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds. Double O' Seven == Rotisserie/Grill/Smoker Hybrid and offset. |
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06-16-2014, 06:30 PM
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#4 |
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is One Chatty Farker
Join Date: 09-14-10
Location: Rogers, AR
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If you have the fat... confit them. I guarantee you will find a dozen uses for them, but may just eat them straight from a bowl.
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06-16-2014, 06:33 PM
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#5 |
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Quintessential Chatty Farker
  Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Grind them and mix 50/50 with a ground sirloin or other lean beef, makes a great burger on the grill.
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06-16-2014, 06:33 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I agree with C Farmer, cure the whole piece then trim and use the cured trimming in beans ect...... |
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06-16-2014, 07:54 PM
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#7 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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When I trim a pork butt I remove both the false fat cap and the fat cap so there is lean between the 2 layers I turn this in to salt pork. I first cut it in to 1.5 " chunks the I rub the down liberally with pickling salt a little brown sugar and a pinch of black peppa. This goes in too a zip bag and into the bottom of the fridge for 3 days then I transfer it to the freezer. when I make a pot of beans I grab 4-5 chunks for the pot.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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