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Pork Bellies & Bacon

I am getting my hands on some pork bellies and could use some advice.

1) Skin on or skin off? I don't plan on making beans or using skin afterwards.

2) Cold smoke:I have an amaz-n pellet smoker to put in the egg. I'd like to try this method, but it's 90 degrees here in TN. Is it to hot out to cold smoke bacon? Do I need to have a pan w/ ice?  Would you advise going with hot smoke instead until winter?

As always thanks! I'd love some step by step directions for anyone feeling generous.

Mugs

 

Small & Large BGE

Nashville, TN

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Comments

  • nolaeggheadnolaegghead Posts: 14,870
    Skin off.  If you're going to cold smoke, make sure you cure with sodium nitrite.  No problem cold smoking at 90F.  Fish is where it needs to literally be  cold.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • gdenbygdenby Posts: 4,572
    Do save the skin. Pressure cook w. some water and flavors for stock. Small quantities added to soups or stews will make them silky in the mouth. I've added the resulting gel to both mac-n-cheese and mashed 'taters. I liked the effect.
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  • RaymontRaymont Posts: 340
    Thanks @nolaegg, I did cheese one time and it started to get mushy at the higher ambient temps. I just ordered som DQ curing salt #1.

    Small & Large BGE

    Nashville, TN

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  • nolaeggheadnolaegghead Posts: 14,870
    You can also fry the skin (cracklins).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • U_tardedU_tarded Posts: 1,292
    Chicharones! Is my 2nd favorite behind bacon of course
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