Pork Bellies, wat do? Part 2 | Food Production and Preservation

Pork Bellies, wat do? Part 2

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4 May ’13 - 1:43 pm

MMMM, pork bellies

Admin

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6 May ’13 - 9:30 am

So yesterday I made some bacon

I gathered my supplies

Kosher salt, black pepper, curing salt, brown sugar and honey

the bellies came in 2 10 pound slabs

so I cut them in half

and for each half, I set up a tablespoon of curing salt, a 1/4 cup of black pepper and a cup of honey, brown sugar and kosher salt

I sprinkled half the curing salt on one side

and half the black pepper

I poured half the honey on

and packed half the brown sugar into the honey

and finished up with the kosher salt

I flipped them over and did the same with the other side, I did the same with rest of the pieces and wrapped them tight with saran wrap, they will now sit in the fridge for the next 7 days and will be smoked next sunday, to be continued

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13 May ’13 - 9:05 pm

so it's been a week, I pulled the bellies out of the fridge

and unwrapped them and rinsed all the excess cure off

I cut the slabs into quarters to speed the smoke time up

man that looks good

so good I had to try a piece

I grilled it up, and was happy with the flavor

so I took the bellies into the smoker and grabbed my skewers

I set my smoking racks in place

and skewered the meat and hung them from the racks

I took the thickest piece and inserted my meat probe and set it on the lowest rack on the outside, this way, when it hit's temp, I know the rest of the meat is done