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Pork Belly

JWhirlwindJWhirlwind Posts: 32
edited October 2012 in Pork

I need a good recipe for smoking whole pork belly. I have been a member of the forum for almost 12 years but in the past few years I have not viewed or participated in the forum. Need some help to get back into using and talking to you guy's again. Yes, I still use my Egg quite often. I will never give that up. lol

Jerry Hubbard

Jwhirlwind

Comments

  • nolaeggheadnolaegghead Posts: 26,392
    Hi Jerry,

    This is a great resource for making bacon or pancetta: http://www.amazon.com/Charcuterie-Craft-Salting-Smoking-Curing/dp/0393058298

    Great to have you back! (not that I was around back then but...speaking for those that were..)




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  • Austin  EggheadAustin Egghead Posts: 3,904
    edited October 2012
    JW +1 to the recipe above.  I have done it several times and the out come has been very tasty.  There are only the two of use so when we buy a belly we break it down into 4th's.  I use both fresh herbs and dried herbs.

    Here are a couple of pictures.  I like to capture the drippings so that explains my set up.

    image

    image
    Large, small and mini now Egging in Rowlett Tx
  • that is some good looking meat. What temp did you finish with. 
  • Ozzie_IsaacOzzie_Isaac Posts: 8,654
    edited April 2015
    My dogs love pork belly.  I've never had it.
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Blackstone Griddle
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