cold smoke (pork belly) - Smoking Meat Forums
Apr 1, 2012. #2. Real cold smoking is done at less than 80 degrees, 75 or less is even better. The best way to accomplish that is to use a cold smoke generator like the A-Maze-N. Here's a video showing how the sawdust smoker works. SmokingPit.com - The A-MAZE-N-SMOKER Review - …
Slicing a pork belly when making bacon... with or against the grain ...
2015年1月4日 · Some time back I was asked the question.... Does it make a difference when slicing.... across or with the grain..... I looked for that thread and I couldn't find it .... so, herein lies the answer.... From what I can tell, across grain is from the bottom of the belly, the thin part...
Leave the Rind on or take it off before - Smoking Meat Forums
2012年10月3日 · I've cured and smoked thousands and thousands of bellies. We (my dad's store) always cured and smoked them rind on. We would remove the rind on about half of each batch (300 lb batches) after smoking, fresh out of the smokehouse while still warm; it was so much easier and quicker.
German Smoked Pork Belly - Smoking Meat Forums
2023年9月5日 · Pat on the dry. Mix the salt, pepper, paprika, garlic powder and herbs together. Pat the dry onto the belly. Put in the water, peppercorn medly, bay leaves and garlic in the water. Now rack the belly above the seasoned water. The belly is going to get steamed before the smoke. Smoke will be some small cuts of pecan wood.
Leftover pork belly burnt ends - Smoking Meat Forums
2021年6月25日 · soften them with in a fry pan with a little chicken broth and maple syrup, once caramelized, put them on the plate then put a bit of butter in the same fry pan, drop a a couple of little maters and an sunny side egg..... Here is the final idea....chop them little, fry in a pan then over home made CI Mac!!!
Smoking Pre-sliced Pork belly - Smoking Meat Forums
2021年2月21日 · Started with a 3 pound slab of Belly,to thin to make belly bacon so I ground it Added a half cup of water with 1/3 c NFDM and the salt,cure #1 an sugar Pressed into a lined pan I have another pan I placed on top with 5 lbs. of weight (no pic) Any suggestions on how long to let it... www.smokingmeatforums.com.
Uncured pork belly smoking question - Smoking Meat Forums
2021年3月30日 · Apr 1, 2021. #20. Okay, so I got my curing salt today. I used the low sodium recipe, but I am using 2.5 lbs of pork belly which is slightly over 1 kg of meat which it states in the recipe. The meat weighed in at 1.13 kg. I adjusted up to 4g of curing salt instead of 3, and adjusted the salt to 20g instead of 19.2.
Hickory Smoked Pork Belly with Crispy Skin - Smoking Meat Forums
2018年11月25日 · This belly was salted and set in the fridge to dry 72+ hours before smoking. 12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution. Went in the smoker over hickory at 350° and I'll give it about 2 hours of smoke. Then it'll be moved in to a...
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · Having nearly 60 years of smoking foodstuffs and 40 years of curing pork bellies, I in no way consider myself an expert at either and far from perfect. After much research on the proper amount of time taken to fully cure pork belly using Morton Tender Quick. It was decided to talk to the USDA directly.
Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)
2021年6月5日 · Hi Guys, I have 2 small pieces of Pork Belly to cook up tomorrow. I will do it 2 ways. The fattier piece i will use for burnt ends. Burnt ends are always suggested on the web to be cooked to 200-205c. So that what ill do. But for the …