Smoking a Pork Belly

[CubsClones1]

On a side note, be prepared for the fallout from making homemade bacon. My family won't eat store bacon anymore since I started making a couple years ago. My favorite is a cilantro/jalepeno brine with applewood for smoking. Can never go wrong with anything maple though, don't go cheap on the syrup.

That brine sounds fantastic! Does it retain the cilantro/jalepeno flavor well after absorbing the smoke?

 

[Cyclones_R_GR8]

I have made burnt ends several times. I like to buy a whole belly and cut it into smaller pieces, then cook maybe 1/4 of a belly the same time I make ribs, then freeze the rest. They usually get done before the ribs and makes a great appetizer. Previous poster is right, they might take years off your life. Not everyone can make a meal out of them. But make an excellent snack before dinner.

How the heck does someone give that beautiful picture a thumbs down?

 

[fatkid1974]

That brine sounds fantastic! Does it retain the cilantro/jalepeno flavor well after absorbing the smoke?

You definitely taste the cilantro and jalepeno, belly gets a little bit of a green tint to it. Absolutely no heat transfer from the Jalepeno's either. I'll post the brine mix when I get home from work.

 

[fatkid1974]

That brine sounds fantastic! Does it retain the cilantro/jalepeno flavor well after absorbing the smoke?

Jalepeno/Cilantro Bacon
Recipe for 2.5-3 lb belly
2.5 tbls salt
1.5 tbls white sugar
1/4 cup maple syrup or dark brown sugar
3 whole jalepenos
2 cloves garlic
1/4 red onion
1/4 cup chopped cilantro
3 fresh bay leaves

Mix in blender, put in bag with belly and flip every day for 7 days. I use a vac sealer bag and just dont vac it down all the way. I've had bad luck with zip lock bags leaking.

 

[NickTheGreat]

Not smoking, but cube it up and toss in boiling oil

 

[JP4CY]

Not smoking, but cube it up and toss in boiling oil

 

[fatkid1974]

Not smoking, but cube it up and toss in boiling oil

Pig belly fat, plus frying grease!?!?! I think i'm in love!

 

[Gonzo]

Jalepeno/Cilantro Bacon
Recipe for 2.5-3 lb belly
2.5 tbls salt
1.5 tbls white sugar
1/4 cup maple syrup or dark brown sugar
3 whole jalepenos
2 cloves garlic
1/4 red onion
1/4 cup chopped cilantro
3 fresh bay leaves

Mix in blender, put in bag with belly and flip every day for 7 days. I use a vac sealer bag and just dont vac it down all the way. I've had bad luck with zip lock bags leaking.

You leave the seeds in the jalepenos?

 

[cycloner29]

You leave the seeds in the jalepenos?

No curing salt?

 

[Cyrocks]

I had to laugh when I saw the title of this thread because of an episode of the Beverly Hillbillies where a group of hippies can't wait for Granny to "smoke some crawdads"

 

[iahawks]

Pig belly fat, plus frying grease!?!?! I think i'm in love!

Never heard of cracklins before? They are to die for, literally!

 

[wgleason]

Des Moines Bacon company has really good lean pork bellys. Best ones I've used for Pork burnt ends. They're amazing.

 

[mkadl]

Not smoking, but cube it up and toss in boiling oil

I am going to try it boiling in lard!! To heck with the vegetable sourced oil.

 

[JP4CY]

Des Moines Bacon company has really good lean pork bellys. Best ones I've used for Pork burnt ends. They're amazing.

Where do you buy those at?

 

[wgleason]

Where do you buy those at?

I used to get em at Farmer Market, he was there the first Saturday of each month, I have not been this year yet so don't know if he's still there. It was between Royal Mile & Fong's. I would call to make sure he brought a couple. HyVee carries there stuff but usually not bellies. He'll bring stuff to any HyVee if you call them.

 

[fatkid1974]

No curing salt?

Yes, but the amount depends on exact size of belly so I don't have it officially listed in my recipe. Off the top of memory I believe it's 1 tsp per 5lbs

You leave the seeds in the jalepenos?

No I remove the seeds and stems.....

 

[intrepid27]

Yes, but the amount depends on exact size of belly so I don't have it officially listed in my recipe. Off the top of memory I believe it's 1 tsp per 5lbs



No I remove the seeds and stems.....

Always a good choice to remove the stems and seeds.

 

[iahawks]

This guy's videos seem pretty straight forward.

I'm making the pork belly burnt ends for a graduation party this weekend.

 

[Cyclones_R_GR8]

I'm making the pork belly burnt ends for a graduation party this weekend.

Let us know how it turns out

 

[Gonzo]

Yes, but the amount depends on exact size of belly so I don't have it officially listed in my recipe. Off the top of memory I believe it's 1 tsp per 5lbs



No I remove the seeds and stems.....

Was wondering about that since you said there wasn't heat transfer to the bacon.