Robert-R
TVWBB Diamond Member
& hadn't been for a while! Had to fix that.
My local Costco quit carrying pork belly a long time ago.
No biggie... neighborhood carniceria stocks it. Bought 9 lbs.
After removing the skin, was left with 6.5 lbs more or less.
Used the trusted Bob Correll method to cure the meat (https://tvwbb.com/showthread.php?13312-Bacon-made-easy)
Gave the belly a good dusting of brown sugar & black pepper just before it went into the 18.5.
Cooked over a KBB snake with hickory until an internal temp of 145*. Temps held steady at 160* for 3 hours or so & them bumped up to 220* to get them to finish.
The top rack took a bit longer - I think the bellies on the bottom blocked the heat.
They got put in ziplocks & then a bath in ice water. & into the fridge. Fried a few pieces for desert last night & had bacon & eggs for breakfast. Mmmmm....
However, the BLT for lunch was the best!
Will slice everything up tomorrow, vac seal & freeze a lot of it.
My local Costco quit carrying pork belly a long time ago.
No biggie... neighborhood carniceria stocks it. Bought 9 lbs.
After removing the skin, was left with 6.5 lbs more or less.
Used the trusted Bob Correll method to cure the meat (https://tvwbb.com/showthread.php?13312-Bacon-made-easy)
Gave the belly a good dusting of brown sugar & black pepper just before it went into the 18.5.
Cooked over a KBB snake with hickory until an internal temp of 145*. Temps held steady at 160* for 3 hours or so & them bumped up to 220* to get them to finish.
The top rack took a bit longer - I think the bellies on the bottom blocked the heat.
They got put in ziplocks & then a bath in ice water. & into the fridge. Fried a few pieces for desert last night & had bacon & eggs for breakfast. Mmmmm....
However, the BLT for lunch was the best!
Will slice everything up tomorrow, vac seal & freeze a lot of it.
