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Pork Belly Recs
Posted on 11/28/22 at 9:24 am
Posted on 11/28/22 at 9:24 am
Bought a pork belly thinking I wanted to make my own bacon but that seems like a large unnecessary task. Anybody have any other recommendations to use the pork belly?
9
Posted on 11/28/22 at 9:27 am to Tiger328
Smoke 'em and make burnt ends.
Posted on 11/28/22 at 10:29 am to Tiger328
Making bacon is a pain in the arse.
Cut the belly into about 2” wide strips, so you can get more smoke surface. Season and smoke the strips. The last hour or two, brush some honey/soy sauce on them.
Cut into small blocks, serve on Bao bread with some kind of pepper jelly.
Vacuum and freeze the unused strips in what ever serving sizes you want.
Cut the belly into about 2” wide strips, so you can get more smoke surface. Season and smoke the strips. The last hour or two, brush some honey/soy sauce on them.
Cut into small blocks, serve on Bao bread with some kind of pepper jelly.
Vacuum and freeze the unused strips in what ever serving sizes you want.
This post was edited on 11/28/22 at 10:37 am
Posted on 11/28/22 at 11:14 am to Tiger328
worth it to make your own bacon and definitely not a pain in the arse.
Posted on 11/28/22 at 11:19 am to J Murdah
quote:
worth it to make your own bacon and definitely not a pain in the arse.
Agreed... it's super easy and isn't hard at all.
Posted on 11/28/22 at 4:01 pm to Tiger328
quote:
Anybody have any other recommendations to use the pork belly?
I always suggest searching Lardo's pork belly gyros recipe. The one thing I do differently is I put it on the traeger and I do it over a longer period of time. Slow and low til it's time for some crust.
Posted on 11/28/22 at 4:06 pm to Tiger328
I’m on team bacon and pancetta.
It’s not alot of hands on work and the product is superior to and cheaper than anything I’ve had commercially made.
Personally, not a big fan of belly in other uses. I find it too fatty for my tastes.
It’s not alot of hands on work and the product is superior to and cheaper than anything I’ve had commercially made.
Personally, not a big fan of belly in other uses. I find it too fatty for my tastes.
Posted on 11/29/22 at 8:57 am to Tiger328
[link=
https://youtu.be/p5N78sMsMKw)]Bacon Brisket [/link]
I did this last year, and it was really good. Next time I do it, I want to strain the grease that I caught and use it to make homemade french fries.
https://youtu.be/p5N78sMsMKw)]Bacon Brisket [/link]
I did this last year, and it was really good. Next time I do it, I want to strain the grease that I caught and use it to make homemade french fries.
Posted on 11/29/22 at 9:05 am to Norla
I buy them when I see em on sale. either make cracklins which store well in a big jar or make bacon which is fun to amke and the advantages is it is far cheaper and ya know whats in it.
Posted on 11/29/22 at 9:08 am to Tiger328
Team bacon. I have done it 3 or 4 times now and the effort to reward is completely worth it. Don't think it's very difficult at all. Use the EQ Curing Method and you won't have any issues.
The most difficult things when making bacon are 1) Having the fridge space for curing. 2) Having a smoker to cook it on. And 3) Slicing it by hand if you don't have a deli slicer.
The most difficult things when making bacon are 1) Having the fridge space for curing. 2) Having a smoker to cook it on. And 3) Slicing it by hand if you don't have a deli slicer.
Posted on 11/29/22 at 9:11 am to xXLSUXx
Anyone know if Sam's sells pork belly in stores? Not seeing it online
Posted on 11/29/22 at 9:19 am to Tiger328
Make some cracklins!!! Oh, you you were looking for something simple.
Posted on 11/29/22 at 9:28 am to bluebarracuda
quote:
Anyone know if Sam's sells pork belly in stores? Not seeing it online
Sam's will have them - but the availability is spotty. They seem to run out fairly often and don't restock as frequently.
I get mine from Costco and have never had an issue having one available.
Posted on 11/29/22 at 9:30 am to Boudreaux35
quote:
Make some cracklins!!! Oh, you you were looking for something simple.
I guess it depends on if he got it with the skin on or off - I was assuming it was without skin.
If you got a pork belly with skin-on, then cracklins are the way to go IMO. Just don't do it inside your house.
Posted on 11/29/22 at 9:37 am to xXLSUXx
quote:
xXLSUXx
If you liked the bacon, try pancetta. Essentially cured unsmoked bacon cured with pepper, bay leaves, garlic etc. and hung to dry about a week. I used lardons in a slow braised short rib recipe as a garnish, oh my!
This post was edited on 11/29/22 at 9:39 am
Posted on 11/29/22 at 9:44 am to DocHolliday1964
Good info! Will definitely give pancetta a try. Always looking for new ideas.
Posted on 11/29/22 at 9:48 am to xXLSUXx
Posted on 11/29/22 at 9:56 am to J Murdah
quote:
worth it to make your own bacon and definitely not a pain in the arse.
This, how hard is it to put some cure on the belly and leave it in a bag for a couple of days?
I bought my first belly to make burnt ends and eventually moved on to making bacon and bacon burnt ends.
This post was edited on 11/29/22 at 9:59 am
Posted on 11/29/22 at 9:58 am to xXLSUXx
quote:
Slicing it by hand if you don't have a deli slicer.
I use a mandoline and it works pretty well.
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