pork belly

Every so often I enjoy to make my own bacon. I've taken a costco's slab of belly and cured it for 12 days. Today is smoke day. This is my first attempt at a cold smoke. I want to keep the smoke under 80f. Being cured, the belly should be food safe at these temps. First stab at this...

Happy Saturday, Pharkers! It's been a LONG time since I used "pastrami" as a verb, so I decided it's time to fix that. Jason TQ continues to be a "bad influence" on the subject, but I sure appreciate it. I had a good time looking back almost a year ago when I first started to "pastrami" (as a...

I did a search and noting came back for pork belly. Hard to believe. Does anybody have a good way of cooking it? Thanks and Merry Christmas.

Started with a piece of bone in, skin on, pork belly. Crosshatched the skin, and rubbed with salt, then put in a marinade made of, light soy, oyster sauce, garlic, Shaoxing wine, monkfruit sweetener, black pepper, Szechuan peppercorns, and five spice powder. After 24 hours, fired up the Weber...

Going to try curing some pork belly this Fall for the freezer. Couple questions: 1. Will you share your best recipe and what you like about it? 2. How important is "pink salt" a.k.a. Prague powder #1? Are there other options? 3. How long can I leave pork belly in the cure? For example, if I...

And a pork butt to boot! So, Saturday was above average ;) I have the hardest time remembering to take pics at the END of the cook because A) I'm HUNGRY!! and B) I'm taking vids for my channel. So pics get forgotten in the shuffle. Sorry :/ But below are the pics I've got! If you want to...

This is the pork version of brisket burnt ends. It’s inspired by the magical beef burnt ends, this pork version is super tender, full of flavor and so easy to make. It can be made fairly quick and can be used as an appetizer for your next BBQ cookout. TOTAL TIME Prep: 15 minutes Cook: About 3...

I used the information from the link below to attempt to make my own bacon for the first time. Based on 6lbs of pork belly 1 tsp of cure, 1.5 cups water plus sugar and kosher salt. It says cure 1.3 days and don't push it more than 25% longer. What happens if you over cure bacon...

Here she is @ 6.5 lbs and 13" X 11". It's skin off and frozen so it'll get thawed tonight and going on the rotisserie tomorrow on the bird barrel. Not planning on rolling it or cutting it up to cook it, she's going on whole. :shock: I'm excited for this cook... not sure what exactly to...

Set up the pit using the snake method with the charcoal arranges from 9oclock to 3 o’clock. Place some fruit tree chunks on top of the coals and some cherry chips if you have them. The idea is to place about ten lit coals at 9PM and let them work their way slowly around the pit to not...

What temps, kettle set-up? I was thinking snake method but looking for temp advice, and how to know when it's done. Thanks in advance for any knowledge you can impart.

Well it’s been 8 days so today I got to smoke my bacon. I got them out of the refrigerator. I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right) I set my kamado up for indirect cooking and included chunks of both apple and hickory...

After seeing someone else (Goes by BSA) make some bacon, I was shopping in Costco and what do I see? Oooo pork bellies. Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra...

Need a little help here… I'm looking into making my first attempt at pork belly. I've had plenty of store bacon, and have had bacon at really high end steakhouse (which is amazing) and have had pork belly at Fette Sau. I think what I want to do is make a bunch of bacon like the ones from high...

Haven't done this one in a while, but is still my favorite smoker result. I didn't do a full spread of pictures, but here is the one shot I took: I did a pretty generic dry rub that I think I found in the first 5 results of googling for "smoked Pork belly dry rub". I smoked it with...

Just picked up a bone in pork belly. It looks identical to the one that London BBQer posted back in August so I am inspired to try out some of his learnings from that thread. I'd post a link to it but don't yet know how as I am new to the forum. Happy to have found a good group to exchange...

I will try not to ask too many stupid questions. Is there anything that you should not smoke (in a smoker)? I was thinking about trying my hand at a pork belly.

Thanks to everyone who helped me in my previous thread (see below). http://www.bbq-brethren.com/forum/showthread.php?t=169388 I've updated it with photos in case anyone else fancies doing the same cut of meat.

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.

I just got some pork belly. I'd like to do an apple cure and/or brine. Then smoke it and braise it to cook it through and until tender. I was wondering if anybody had any suggestions or recipe recommendation for this. I've done a few cures/smokes on belly to make bacon and braised belly for bahn...