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 …
Slicing a pork belly when making bacon... with or against the grain ...
Jan 4, 2015 · 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 …
Leave the Rind on or take it off before - Smoking Meat Forums
Oct 3, 2012 · 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 …
German Smoked Pork Belly - Smoking Meat Forums
Sep 5, 2023 · 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. …
Leftover pork belly burnt ends - Smoking Meat Forums
Jun 25, 2021 · 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 …
Smoking Pre-sliced Pork belly - Smoking Meat Forums
Feb 21, 2021 · 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 …
Uncured pork belly smoking question - Smoking Meat Forums
Mar 30, 2021 · 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 …
Hickory Smoked Pork Belly with Crispy Skin - Smoking Meat Forums
Nov 25, 2018 · 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 …
Getting to know Morton Tender Quick...... - Smoking Meat Forums
Feb 13, 2012 · 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 …
Pork Belly Question - Misleading Internal Temp's (165f to 205f!?)
Jun 5, 2021 · 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 …