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Scored a 40# case of fresh skinned pork bellies(3 pieces)over the weekend for $1.69 lb. Best price I've seen around here. Got them at the Dublin Gereral Store in Dublin, Michigan. Got them trimmed up, squared off, and into the freezer up at the cabin over the weekend. Brought em home yesterday. I'm going to do 1-5lb piece at a time to start with to get a recipe and process down that I really like and then dive into the remaining. Pics will be coming!
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GOSM/propane
UDS (Cam)/lump
22.5 Weber Kettle/lump
Weber Genesis/propane
Camp Chef Pro 90/ propane -
Here's on from a 3 star chef that looks easy and really good.
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Sweet Lou! I have used just a simple onion/garlic/CBP mix with dry cure (TQ) and been VERY happy!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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Huh...never seen belly done up as a roast-kinda-sorta. Interesting.Originally posted by lynsey123 View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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I'm thinking about a wet cure this time because I tried it with my last batch of CB and it came out great. Last batch of slab bacon I did Ii used the Honey Cure Bacon recipe in Rytek Kuntas book and it tasted great but when cooked it took on a very dark color like it was burnt.Originally posted by Richtee View Postsigpic
GOSM/propane
UDS (Cam)/lump
22.5 Weber Kettle/lump
Weber Genesis/propane
Camp Chef Pro 90/ propaneComment
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Yeah...high sugar content will carmelize, be it honey or whatever. Sucrose, fructose, even lactose has that tendency. The "raw" sugar is better, but at frying temps yer just gonna have some of that.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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That honey bacon is best sliced thick and roasted in the oven at 280 for like an hour watching it close.
My last batch was dry cured with black pepper, white pepper, and red pepper. Salt and instacure #1 and no sugar. Man is it good. I may sweeten it up just a tad next time.
Congrats on your belly score!!
Keith
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