The Accurate Reloading Forums
pork bellie
14 February 2015, 20:10
hivelositypork bellie
wet brine for 7 days air dry for 3 smoke until internal temp reaches 150*
14 February 2015, 22:21
hivelosity
Ok the tease is on.
15 February 2015, 17:16
coniferIt certainly is!!
18 February 2015, 22:01
tasunkawitkoI just made some too, for the first time (dry-brined, cold-smoked, dry-aged):
I will never, ever buy bacon from the store again!
19 February 2015, 17:10
hivelositylooks and I can even smell it. I want to try that next. I am going to pick up an attachment for the cold smoke part.
20 February 2015, 00:46
JTEXquote:
Originally posted by tasunkawitko:
I just made some too, for the first time (dry-brined, cold-smoked, dry-aged):
I will never, ever buy bacon from the store again!
Dammit man! That looks out of this world!
Do you do care packages for old buddies in Texas?
20 February 2015, 07:41
Dall85Care to share your brining and seasoning recipe.
Jim
20 February 2015, 18:36
hivelosityDall85. this is a 10 day process. 7 days in the wet brine and 3 days to air cure. and about 3 to 4 hours in a hot smoker 180 to 200* when the internal temp reaches 150* its done and ready to cook..
even parts water and kosher salt. 1 gallon of water to 1 cup of salt. The ingredients can be adjusted per pound.
15 pound of pork belly, not sliced
3 cups Morton's kosher salt
2 teaspoon Prague powder #1 (pink salt) or one cup Morton's tender quick (only used a 1/2 teaspoon of pink salt)
1/2 cup coarse ground black pepper
1 cup dark brown sugar
1/2 cup pure maple syrup
1/2 cup white cane sugar
I keep mine in a fridge in the garage set at 36* to 40*
turn the pork once a day
after 7 day cure wash the bacon pretty good in cold water
place on a rack or hang and dry for 3 days. It should get a little stick on the surface.
Make sure it is dry or it may not take the smoke.
I put a fan on mine for about 8 hours to help it dry.
I keep mine in the fridge for the whole process.
When I started the drying process I rubbed one piece with coarse black pepper and let it dry.
21 February 2015, 07:05
Dall85Hivelosity,
Many thanks. Tomorrow I will make summer sausage, breakfast sausage, Polish sausage and jerky. Will do some bacon next. Thanks again.
Jim
21 February 2015, 16:49
J_ZolaTas did you do a right up on the pork belly?
22 February 2015, 21:56
tasunkawitkoHi, Jz -
I took a lot of notes and photo but haven't gotten them very organised, yet. I'll try to get that done this week, and will make a new post.
22 February 2015, 22:15
xs headspaceLooks really tasty! I made wild boar bacon using Mortons' Quick cure, with cracked black pepper rubbed on, and hot smoked for three hours. Reminded me of my Lithuanian grandma's bacon. Except for the 3" hole where my 45-100 hit!She knew I loved her bacon, so she mailed me a piece to me in college! Lady at the post office raised her eyebrows at the baling twine, grease stained package wrapped in a recycled Grand Union bag. Delicious! God bless, Nana!
Hippie redneck geezer
23 February 2015, 00:40
J_ZolaThankyou I look forward to it.
01 March 2015, 18:20
hivelosityHeadspace, I like your story. Priceless
did you use the recipe for the Q cure .
01 March 2015, 18:28
hivelosityDall, If you want a great breakfast sausage seasoning Try
Witt's no.102 southern pork sausage seasoning.
F.W. Witt's
1106 S.Bridge St.
Yorkville, Ill.60650
I like mine with about an extra tablespoon of red pepper added.
04 March 2015, 01:44
xs headspaceAs I remember, I used the cure as a dry rub, let cure for 4 days, then rinsed it, then rubbed cracked black pepper on and let it sit in the fridge for another 2 day, then smoked using hickory bark strips in the electric smoker. One really meaty end, I turned into pastrami, by coating it with cracked coriander, black pepper, and garlic powder, and steaming it for 2 hours(non Kosher)!
Hippie redneck geezer
04 March 2015, 05:27
Dall85Hivelosity, many thanks I will give it a try.
Jim
05 March 2015, 06:00
GatogordoAfter this thread and after eating some barbecued pork belly at Killen's, I thought I'd check into it.
I can buy pork bellies from a butcher friend at his cost of $1.90/lb BUT I have to buy a case, which is, more or less, 100 pounds. I'm thinking on it.
xxxxxxxxxx
When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere.
NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR.
I have come to understand that in hunting, the goal is not the goal but the process.
05 March 2015, 22:26
hivelosity that would only be 8 or 9 slabs
07 March 2015, 05:44
GatogordoDisclaimer: I haven't tried this, it was on a Yahoo list, "Best Recipes You Need to Know How to Make" and it looks good and seems fairly easy (which is a big deal to me) is relevant so here it is:
quote:
PORK BELLY CARNITAS
Serves 4
2 cups apple or pineapple juice
2 tablespoons garlic powder
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons cumin
4 bay leaves
2 tablespoons dried oregano leaves
2 1/2 pounds pork belly, cut into 1 1/2-inch cubes
1 tablespoon salt (reduce or omit if using stock with salt in it)
2 cups unsalted chicken or pork stock
1. In a container or large freezer bag, combine the apple or pineapple juice, garlic powder, cinnamon, cumin, bay leaves, and oregano. Add the pork belly and refrigerate while it marinates for at least 1 hour and up to overnight.
2. Remove the pork belly from the fridge an hour before cooking. Preheat the oven to 350° F.
3. Tip the marinade into a large Dutch oven and spread the pork belly pieces in a single layer in the pan. Pour over your stock. Add salt if you're using unsalted stock. Cook for 2 hours with a lid on.
4. After 2 hours, remove the lid and cook the pork belly for another hour. This will cook off the remaining liquid and finish rendering the pork fat.
5. Remove the pork belly from the oven.
6. Transfer the pork pieces to a large, flat-bottomed skillet. Spoon off as much of the fat as you can from the Dutch oven and add it to the skillet with the pork belly pieces. Avoid any solids from the bottom of the pan, as these will burn!
8. Over medium heat, continue to cook the pork belly in its own rendered fat. The pan should be bubbling but not spitting. Flip the pork belly pieces so that they brown evenly on all sides. This should take about 30 minutes.
When all sides are brown and a little crispy, remove the pork belly from the pan and drain on some paper towels.
Shred the meat with two forks and enjoy!
PS: Lime, tortillas, and some hot sauce to taste wouldn't hurt the finished product.
xxxxxxxxxx
When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere.
NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR.
I have come to understand that in hunting, the goal is not the goal but the process.
14 March 2015, 18:47
J_ZolaGato, just put the pork belly in the marinade. The wait begins.
17 March 2015, 09:54
GatogordoHow was it?
xxxxxxxxxx
When considering US based operations of guides/outfitters, check and see if they are NRA members. If not, why support someone who doesn't support us? Consider spending your money elsewhere.
NEVER, EVER book a hunt with BLAIR WORLDWIDE HUNTING or JEFF BLAIR.
I have come to understand that in hunting, the goal is not the goal but the process.
18 March 2015, 03:42
J_ZolaSorry I forgot about this. Good but I need to try again. I think I had two problems. One was the marinade was to large of a vol for the meat. I think it could have been doubled to 5 pounds. Second not lean enough so by the time it was done it was a snack for my daugther and I. Worth trying again in my opinion.