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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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Old 01-05-2013, 05:27 PM   #1
deepsouth
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Join Date: 04-21-10
Location: Biloxi, MS
Default my first pork belly.....

thanks to all the guys in my other thread that gave me ideas. this really turned out great. won't be my last pork belly.

first i ground some cloves, allspice and black pepper and added that to soy sauce, red boat fish sauce, rice wine vinegar, coconut vinegar and local honey and used that as a marinade. after about four hours, i smoked it, indirect, at 250 for about 4.5 hours.


















i made a sauce with cracked black pepper, lazy magnolia southern pecan nut brown ale, sriracha, red boat fish sauce, rice wine vinegar, ground nutmeg & honey.....













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Old 01-05-2013, 05:28 PM   #2
gtr
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Well you jumped in with both feet! Looks great from here - how did you like it?
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Old 01-05-2013, 05:32 PM   #3
deepsouth
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Quote:
Originally Posted by gtr View Post
Well you jumped in with both feet! Looks great from here - how did you like it?

it was fantastic. the sauce really turned out nicely and complemented to pork very well. i'm surprised it turned out as i suck at making sauces.
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Old 01-05-2013, 05:34 PM   #4
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That looks Awesome!! my first pork belly was made into bacon and my family absolutley love the homemade bacon!!!! Thx Brethren!!
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Old 01-05-2013, 05:46 PM   #5
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That looks really good .
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Old 01-05-2013, 05:53 PM   #6
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That looks delicious!!!! Do you think you will remove the skin on the next one or not?
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Old 01-05-2013, 05:57 PM   #7
deepsouth
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That looks delicious!!!! Do you think you will remove the skin on the next one or not?

probably not?

was i supposed to?
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Old 01-05-2013, 05:58 PM   #8
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Wow, Deepsouth, you got it going on! Nice!

DON"T REMOVE THE SKIN! Fry up the bacon with the skin and eat the skin after eating the goodness around it. It's crispy, and delicious! That was one of the best parts of bacon my Dad used to cure when he raised hogs years ago.
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Old 01-05-2013, 06:32 PM   #9
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Looks delicious!
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Old 01-05-2013, 06:54 PM   #10
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Old 01-05-2013, 06:55 PM   #11
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Awesome! Is the belly where bacon is cut from?
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Old 01-05-2013, 06:58 PM   #12
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Belly!
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Old 01-05-2013, 07:02 PM   #13
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That was a fine cook there

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Old 01-05-2013, 07:03 PM   #14
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very nice
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Old 01-05-2013, 07:07 PM   #15
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Quote:
Originally Posted by deepsouth View Post
probably not?

was i supposed to?
I don't know....

I've seen bellies cooked both ways but I've always done them without the skin. When I've done skin separate it takes hours to get crispy, so I was curious how you rated the skin flavor and texture wise.... I mean it sure looks good and all... just wondering.

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