Author Topic: Cured Pork Belly  (Read 382 times)

Offline BrewBama

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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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Offline tommymorris

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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?

Offline BrewBama

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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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Offline Robert

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Re: Cured Pork Belly
« Reply #3 on: September 20, 2018, 09:04:08 PM »
Dude, stop making me lick my phone.
Rob Stein
Akron, Ohio

I'd rather have questions I can't answer than answers I can't question.

Offline jeffy

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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"
Jeff Gladish, Tampa (989.3, 175.1 Apparent Rennarian)
Homebrewing since 1990
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BJCP judge since 1995

Offline tommymorris

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Re: Cured Pork Belly
« Reply #5 on: September 20, 2018, 09:26:47 PM »
Looks great.

Offline KellerBrauer

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Re: Cured Pork Belly
« Reply #6 on: September 21, 2018, 12:45:16 PM »
Looks phenomenal and seems easy!
All good things come to those who show patients and perseverance while maintaining a positive and progressive attitude. :-)

Offline Slowbrew

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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
Where the heck are we going?  And what's with this hand basket?

Offline kramerog

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Re: Cured Pork Belly
« Reply #8 on: September 21, 2018, 01:52:24 PM »
What temperature does the meat get to during smoking?

Offline BrewBama

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Cured Pork Belly
« Reply #9 on: September 21, 2018, 02:40:55 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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