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Author Topic: Cured Pork Belly  (Read 1973 times)

Offline BrewBama

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Cured Pork Belly
« on: September 20, 2018, 01:25:35 pm »
Cured it for ten daze, let it dry two daze, then smoked it over Hickory this AM.










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Offline tommymorris

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Re: Cured Pork Belly
« Reply #1 on: September 20, 2018, 02:50:01 pm »
Dumb question: do you slice this into bacon or serve some other way?
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Offline BrewBama

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Cured Pork Belly
« Reply #2 on: September 20, 2018, 02:55:47 pm »
Yes I sliced it and cook it at 350*F in the oven. I start at 15 min and check it. I add time as needed.

I have a snack in the oven now and I am at 16 min and counting.

Edit: Took about 18 min



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« Last Edit: September 20, 2018, 03:01:03 pm by BrewBama »
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Offline Robert

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Re: Cured Pork Belly
« Reply #3 on: September 20, 2018, 03:04:08 pm »
Dude, stop making me lick my phone.
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Rob Stein
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Offline jeffy

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Re: Cured Pork Belly
« Reply #4 on: September 20, 2018, 03:21:05 pm »
Very nice!  I've been meaning to try this in my "spare time"
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Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
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Offline tommymorris

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Re: Cured Pork Belly
« Reply #5 on: September 20, 2018, 03:26:47 pm »
Looks great.
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Offline KellerBrauer

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Re: Cured Pork Belly
« Reply #6 on: September 21, 2018, 06:45:16 am »
Looks phenomenal and seems easy!
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Joliet, IL

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Offline Slowbrew

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Re: Cured Pork Belly
« Reply #7 on: September 21, 2018, 07:04:35 am »
Man! Now I'm hungry.

Someday I'll give a try but I don't think it would work very well in a 22" Weber kettle.  :(

Good job!

Paul
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Offline kramerog

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Re: Cured Pork Belly
« Reply #8 on: September 21, 2018, 07:52:24 am »
What temperature does the meat get to during smoking?
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Offline BrewBama

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Cured Pork Belly
« Reply #9 on: September 21, 2018, 08:40:55 am »
Quote from: kramerog on September 21, 2018, 07:52:24 am
What temperature does the meat get to during smoking?

150*F. It doesn’t ‘cook’, just develop flavor. Though it has been cured, and smoked, it still has to be cooked before eating.


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