On the smoker today was my favorite thing these days. Full pork belly, split in half at 165

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Oct 18, 2020
4:01:57pm

CSoul Truly Addicted User

and then half of it made into pork candy, the rest of it ends up being sliced (when both hit 200).

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CSoul

Previous username: tsm26
Bio page: CSoul
Joined: Nov 20, 2005
Last login: Jun 9, 2024
Total posts: 67,238 (14,126 FO)

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Messages

Author

Time

On the smoker today was my favorite thing these days. Full pork belly, split in half at 165

CSoul Truly Addicted User

10/18/20 4:01pm

Oh yeah, that looks awesome.

AZPTCOUG

10/18/20 4:03pm

Looks amazing

YIsForBrigham

10/18/20 4:03pm

Looks amazing.

Gibbcoug

10/18/20 4:03pm

Recipe? Just bbq sauce and brown sugar?

Adwight

10/18/20 4:03pm

I don't even do BBQ sauce. So the belly is just salt and pepper (dry brined overnight)

CSoul

10/18/20 4:05pm

Then you slice the other half?

AZPTCOUG

10/18/20 4:10pm

Eat as is the day of, but always a ton left. Quickly pan fry it days after on sandwiches (banh mi is the best)

CSoul

10/18/20 4:13pm

Anything special you do with the sliced portion, or is it just a good stand

cougaman

10/18/20 4:09pm

Just as is or on sandwiches. It's just uncured bacon.

CSoul

10/18/20 4:13pm

Few more details please?

Eddie

10/18/20 4:09pm

165 is when I split it. Pull it off at around 200. For the sliced portion pull it off

CSoul

10/18/20 4:15pm

Oh, I cook at 250-275.

CSoul

10/18/20 4:17pm

Try curing it and doing bacon. I haven't bought bacon from the store since.

bythenumbers

10/18/20 4:10pm

Have you ever made bahn mi with it?

fldnstrm

10/18/20 4:40pm

Yep, it's awesome

CSoul

10/18/20 5:02pm

I just bought a small portion of pork belly to try this. Just going the cubed

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