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bradymartin
Guest
this is the stuff bacon is made out of yea? im thinking to experiment and try making bacon. any easy simple recipes? ill be using my new wsm 14.5
mjpmap
is one Smokin' Farker
IMHO, the sliced pork belly has little use. I've had a lot of trouble finding a whole piece of pork belly anywhere local. I settled on salt pork and smoked it with really good results.
Do you mean the whole belly like this??? This is what you will make bacon with.
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bradymartin
Guest
i wish i could post a picture but it looks nothing like that ss
theres no bones and the slices are against each other
theres no bones and the slices are against each other
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bradymartin
Guest
it looks like very thick raw slices of bacon placed against each other
You can't really use those slices for bacon. Look for the one piece in the pic above for bacon. They just started to bring them in. Really good price at $1.99/lb.
What bone is in pork belly?
ModelMaker
Quintessential Chatty Farker
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captndan
Quintessential Chatty Farker
The belly bone. Dogs love it.
Umm, no.
Belly comes from, well, the belly.
The area between the ribs and rear legs.
The area with the ribs are called ribs.
Skip
is Blowin Smoke!
Nope thats false. A full belly has the spare rack attached. the belly runs from the center of the abdomen north on the hog to the top of the spare essentially. It also has a lot of meat of the abdomen towards the back leg.
northwesto
Knows what a fatty is.
What's the item number on that Costco slab of belly? I might try to see if I can get it up here as well!
Beentown
is Blowin Smoke!
Yes, please.
Item# 10299 the whole belly in the pic.
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bradymartin
Guest
if you mean me its 10580
thaifighter06
Knows what a fatty is.
Duder. Here's an easy way to do this. Get a bag of Tenderquick (super fine salt) and some turbinado sugar. Coat both sides of the belly generously and place in a vacuum sealed bag or a freezer ziplock and get as much air out as you can.
Let it cure in the fridge for 48 hours. Take it out, rinse it off with cold water and pat dry. Get your favorite rub and sprinkle. Cook around 250 until 150-160 on the inside and let rest. If you so desire, make a glaze or use your favorite bbq sauce and put back in the cooker or under the broiler until carmelization occurs. Slice as thick as you want and throw in the frying pan until crispy as fark on both sides.
Be prepared for your life to change shortly thereafter.
Let it cure in the fridge for 48 hours. Take it out, rinse it off with cold water and pat dry. Get your favorite rub and sprinkle. Cook around 250 until 150-160 on the inside and let rest. If you so desire, make a glaze or use your favorite bbq sauce and put back in the cooker or under the broiler until carmelization occurs. Slice as thick as you want and throw in the frying pan until crispy as fark on both sides.
Be prepared for your life to change shortly thereafter.
