lowbass
is Blowin Smoke!
- Joined
- Jul 31, 2012
- Location
- indianapolis
That is a great price for pork belly.
I made a porchetta with the one I got and cooked it in the smoker it was SOOOO good.
My Kamado likes to hang around 285°-300°. Smoke until it probes really tender (4-5 hrs) depending on temp. Use a drip pan because it will render copious amounts of grease. Chop it up and do your normal taco dance and you will be hooked. I think this was 3-4 lbs of a 10 lb belly. The rest was bacon. :wink:
View attachment 123353
View attachment 123354
View attachment 123355
I'd definitely make some bacon. That's a good price for the bellies.
The bacon masters will be here shortly, I'm sure.
You guys and your prime packers from Costco...
I can't get the one near me to even consider carrying prime packers.