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Pork Belly on the Egg
Posted on 7/14/19 at 6:25 pm
Posted on 7/14/19 at 6:25 pm
Was fortunate to get some Berkshire pig pork belly from Florida Fresh Meat. Brined in a wet cure for 6.5 days, then allowed it to rest and dry for 24+ hours in fridge on a rack. Rubbed both sides with a pork rub without sugar. Smoked at 235-260, about 4.75 hours until internal temp of 195 degrees with hickory and a chunk of cherry wood. What a terrific combination of flavors and it just melts in your mouth!!
Rub
1/2c New Orleans blend coffee, ground fine
3/4c smoked paprika
1/4c five spice powder
1/4c garlic powder
1/4c onion powder
1 tbsp black powder
1.5 tbsp white pepper
2 tsp red pepper flakes
1 tsp cayenne
2 tsp cumin
2 tbsp kosher salt
Rub
1/2c New Orleans blend coffee, ground fine
3/4c smoked paprika
1/4c five spice powder
1/4c garlic powder
1/4c onion powder
1 tbsp black powder
1.5 tbsp white pepper
2 tsp red pepper flakes
1 tsp cayenne
2 tsp cumin
2 tbsp kosher salt
4
Posted on 7/14/19 at 6:49 pm to BooDreaux
Very well done! Add a pic after you slice it
Posted on 7/15/19 at 2:03 pm to BooDreaux
That looks great. How much did it weight raw? I'm going to try that. 
Posted on 7/15/19 at 2:53 pm to BooDreaux
Looks great! Question, you use the term wet cure...did you use a nitrate in your brine? What was the final texture, more of a belly, bacon, or even closer to a ham?
Posted on 7/15/19 at 4:03 pm to BooDreaux
Looks bomb. Any pics of a bite/slice?
Please
Please
Posted on 7/19/19 at 12:26 pm to unclejhim
Uncle it weighed about 4.5Lbs
Posted on 7/19/19 at 12:31 pm to NOLALGD
NOLA.....no I didn't use any nitrates.
I used kosher salt, coffee with chicory, some pureed garlic, whole peppercorns and had slices of thick Vidalia onion that I put the belly on top of, then poured the brining solution over Flipped daily for 7 days. I think it's bacon like to my palate
Next time I cut some I'll post a pic for those who asked.
I used kosher salt, coffee with chicory, some pureed garlic, whole peppercorns and had slices of thick Vidalia onion that I put the belly on top of, then poured the brining solution over Flipped daily for 7 days. I think it's bacon like to my palate
Next time I cut some I'll post a pic for those who asked.
Posted on 7/28/19 at 1:38 pm to BooDreaux
Here's the pics sliced
Extremely tender and juicy......melts in your mouth
Extremely tender and juicy......melts in your mouth
Posted on 7/28/19 at 1:48 pm to BooDreaux
Looks great, Also looks like the fat layer was removed .
In the future if you want to shred it I would let stay onto IT 205.
In the future if you want to shred it I would let stay onto IT 205.
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