What are your favorite pork belly recipes? This is a standard cure, with brown sugar.
October 03, 2021, 10:28 AM
2Adefender
Pork belly tacos………….mmmmmmm
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October 03, 2021, 10:32 AM
smschulz
Pork Belly Burnt Ends is to die for.
October 03, 2021, 10:55 AM
Genorogers
quote:
Originally posted by DSgrouse: Bacon to feed a house of Rooks.
What are your favorite pork belly recipes? This is a standard cure, with brown sugar.
What cut of belly is that in the lower/right in the pic ? Never seen a belly striated like that !
Now that I look at it more it reminds me of a muscle out of the shoulder, love shoulder bacon.
I use a pretty traditional cure with ratios from Digging Dog Farm calculator....6.25% cure #1 Prague, 2% salt and 1.5% Turbiano sugar.This message has been edited. Last edited by: Genorogers,
October 03, 2021, 11:20 AM
Gustofer
I use a wet brine with salt, brown sugar, and Prague powder (using the Amazing Ribs Calculator). Then smoke with equal parts apple and hickory.
________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton.
October 03, 2021, 11:29 AM
parabellum
Pork Belly- yet another of the great Mississippi blues guitarists, lost to history.
October 03, 2021, 12:06 PM
rat2306
Save a few slices for a big pot of black eye peas!
October 03, 2021, 12:29 PM
low8option
I see some very good BLTs in your future.
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October 03, 2021, 02:26 PM
nickmur
quote:
Originally posted by smschulz: Pork Belly Burnt Ends is to die for.
This!! I make pork belly burnt ends on my Weber 22" Smokey Mountain. My family eats it all!! No leftovers!!
Nick nick_mur
October 03, 2021, 02:57 PM
DSgrouse
I vac-packed it all, and have it cooling for the upcoming trip.
If you have never made your own bacon, pancetta or hams it is well worth the time spent.
October 03, 2021, 02:58 PM
DSgrouse
quote:
Originally posted by Genorogers:
What cut of belly is that in the lower/right in the pic ? Never seen a belly striated like that !
Now that I look at it more it reminds me of a muscle out of the shoulder, love shoulder bacon.
I use a pretty traditional cure with ratios from Digging Dog Farm calculator....6.25% cure #1 Prague, 2% salt and 1.5% Turbiano sugar.
It was a chunk that was in the sealed packet that came with the pork belly. I am betting it is from the shoulder used to bring that package up to a specific weight.
October 03, 2021, 03:09 PM
OKCGene
My local grocer slices them about an inch thick/squarish, leaves the length alone, and sells them as pork steaks/strips. $4.99 a pound.
Great on the grill!!!
October 03, 2021, 07:48 PM
mark60
Great looking bacon. I've done a dry cure and wet brine with the digging dog calculator and prefer the wet brine bacon.
October 03, 2021, 11:40 PM
46and2
quote:
Originally posted by parabellum: Pork Belly- yet another of the great Mississippi blues guitarists, lost to history.
