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Oct 18, 2020
4:01
:57
pm
CSoul
Truly Addicted User
On the smoker today was my favorite thing these days. Full pork belly, split in half at 165
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
Apr 25, 2024
Total posts
66,535 (13,829 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
cougaman
10/23/20 3:00pm
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