Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

Comments

  • nolaeggheadnolaegghead Posts: 24,912
    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.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • gdenbygdenby Posts: 5,680
    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.
  • RaymontRaymont Posts: 672
    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

  • nolaeggheadnolaegghead Posts: 24,912
    You can also fry the skin (cracklins).
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • U_tardedU_tarded Posts: 1,485
    Chicharones! Is my 2nd favorite behind bacon of course
Sign In or Register to comment.
Click here for Forum Use Guidelines.