Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
I was planning making some beef rib and beef cheek pastrami and while getting the meat out of the freezer I came across small piece of pork belly and figured might as well throw that into the mix as well.
Made a brine of water, brown sugar, sea salt, cure #1, coriander seed, mustard seed, black pepper, fennel seed, cinnamon, crushed red pepper, clove, and bay leaf.
Brought all that to a boil and cooled it back down. Just showing the belly for the sake of the post.
Left that in the brine for a week, then rinsed, hit it with a coat of brown sugar, salt, black pepper, coriander, garlic, juniper berries, crushed red pepper.
Into the smoker @275 with cherry for the smoke until 195 IT. Cooled it back down and left it in the fridge over night.
Quick slice job.
As luck would have it, my wife made a sourdough loaf that morning. :becky:
Put some slices in a skillet to warm them and get a little color going, then piled on the bread.
A slice of swiss.
Time to eat.
It was amazingly good. I was quite surprised and I already have plans to do it again with a better/thicker piece of belly.
Made a brine of water, brown sugar, sea salt, cure #1, coriander seed, mustard seed, black pepper, fennel seed, cinnamon, crushed red pepper, clove, and bay leaf.
Brought all that to a boil and cooled it back down. Just showing the belly for the sake of the post.
Left that in the brine for a week, then rinsed, hit it with a coat of brown sugar, salt, black pepper, coriander, garlic, juniper berries, crushed red pepper.
Into the smoker @275 with cherry for the smoke until 195 IT. Cooled it back down and left it in the fridge over night.
Quick slice job.
As luck would have it, my wife made a sourdough loaf that morning. :becky:
Put some slices in a skillet to warm them and get a little color going, then piled on the bread.
A slice of swiss.
Time to eat.
It was amazingly good. I was quite surprised and I already have plans to do it again with a better/thicker piece of belly.
