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Oct 18, 2020
4:10
:39
pm
bythenumbers
3rd String
Try curing it and doing bacon. I haven't bought bacon from the store since.
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bythenumbers
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bythenumbers
Joined
Mar 16, 2020
Last login
May 3, 2024
Total posts
1,771 (1 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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