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Cured Pork Belly
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Topic: Cured Pork Belly
(Read 584 times)
BrewBama
I spend way too much time on the AHA forum
Posts: 2706
Cured Pork Belly
«
on:
September 20, 2018, 07:25:35 PM »
Cured it for ten daze, let it dry two daze, then smoked it over Hickory this AM.
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“From man’s sweat and God’s love, beer came into the world.” — St. Arnold
Brewed in the Tennessee Valley. Rocket City — Huntsville AL
tommymorris
Brewmaster General
Posts: 2336
Tommy M.
Re: Cured Pork Belly
«
Reply #1 on:
September 20, 2018, 08:50:01 PM »
Dumb question: do you slice this into bacon or serve some other way?
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BrewBama
I spend way too much time on the AHA forum
Posts: 2706
Cured Pork Belly
«
Reply #2 on:
September 20, 2018, 08:55:47 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, 09:01:03 PM by BrewBama
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“From man’s sweat and God’s love, beer came into the world.” — St. Arnold
Brewed in the Tennessee Valley. Rocket City — Huntsville AL
Robert
Official Poobah of No Life.
Posts: 3996
Re: Cured Pork Belly
«
Reply #3 on:
September 20, 2018, 09:04:08 PM »
Dude, stop making me lick my phone.
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Rob Stein
Akron, Ohio
I'd rather have questions I can't answer than answers I can't question.
jeffy
Official Poobah of No Life.
Posts: 3618
Tampa, Fl
Re: Cured Pork Belly
«
Reply #4 on:
September 20, 2018, 09:21:05 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)
Homebrewing since 1990
AHA member since 1991, now a lifetime member
BJCP judge since 1995
tommymorris
Brewmaster General
Posts: 2336
Tommy M.
Re: Cured Pork Belly
«
Reply #5 on:
September 20, 2018, 09:26:47 PM »
Looks great.
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KellerBrauer
Brewer
Posts: 345
Bottoms Up!
Re: Cured Pork Belly
«
Reply #6 on:
September 21, 2018, 12:45:16 PM »
Looks phenomenal and seems easy!
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All good things come to those who show patients and perseverance while maintaining a positive and progressive attitude. :-)
Slowbrew
Brewmaster General
Posts: 2512
The Slowly Losing IT Brewery in Urbandale, IA
Re: Cured Pork Belly
«
Reply #7 on:
September 21, 2018, 01:04:35 PM »
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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Where the heck are we going? And what's with this hand basket?
kramerog
Senior Brewmaster
Posts: 1979
Re: Cured Pork Belly
«
Reply #8 on:
September 21, 2018, 01:52:24 PM »
What temperature does the meat get to during smoking?
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Roger Masson
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BrewBama
I spend way too much time on the AHA forum
Posts: 2706
Cured Pork Belly
«
Reply #9 on:
September 21, 2018, 02:40:55 PM »
Quote from: kramerog on September 21, 2018, 01:52:24 PM
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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“From man’s sweat and God’s love, beer came into the world.” — St. Arnold
Brewed in the Tennessee Valley. Rocket City — Huntsville AL
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Homebrewers Association | AHA Forum
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Cured Pork Belly