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Pork Bellies & Bacon
Raymont
Posts: 710
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
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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.
______________________________________________I love lamp.. -
This is the way I like to do them.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1
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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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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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You can also fry the skin (cracklins).
______________________________________________I love lamp.. -
Chicharones! Is my 2nd favorite behind bacon of course
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