MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 07-21-2013, 05:45 AM   #1
GermanyCharcuterie
Got rid of the matchlight.
 
Join Date: 07-14-13
Location: Garmisch, Germany
Default Brining pork belly?

I've got some pork belly, I was curious about doing an apple brine and applewood smoke combo on some of it. Does anybody have any suggestions for it? I have done several cures and smokes on belly before to make bacon, and I've used it for bahn mi so I'm not unfamiliar with the meat.
GermanyCharcuterie is offline   Reply With Quote




Old 07-21-2013, 05:51 AM   #2
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

You need to understand what " brining " is.
A pork belly is fat loaded, and water + sodium molecules can't pass through fat.
Plus, why on earth would you want to brine a meat that you wish rendered of fat?

Yes, I know that millions do it, I'm just asking you to think about why.
hTH
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Old 07-21-2013, 07:12 AM   #3
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

If he has made bacon before he is familiar with understanding the process.

I think the confusion comes from the terminology used in the post. While making bacon some people call it a cure while others call it a brine because it is a solution of water, salt, and sugar. If it has a curing agent (pink salt) it is a cure, if you make bacon without a curing agent it is merely a brine. many stores sell uncured bacon here in the US including Trader Joes....

I guess it would be helpful if "GermanyCharcuterie" would explain what he is trying to make with the apple brine and apple wood smoking process....

Also see this thread.... Smoking Pork Bellies

Last edited by IamMadMan; 07-21-2013 at 07:57 AM..
IamMadMan is offline   Reply With Quote


Reply

Tags
apple, apple wood, bacon, belly, brine, brining, Pork Belly, recipe, smoke

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:14 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts