Cold smoking season 2014-2015: pork belly two ways

Discussion in 'Other' started by atomicsmoke, Mar 8, 2015.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    This is probably going to be the last cold smoke of the season. Temps are creeping up, breaking above 0C this week.

    First is plain cold smoked belly , but meant to be enjoyed as cold cut, not fried (some drying is required). Can also be fried but will have a different texture than bacon.
    This is after about 25h of smoke.

    The second one is another winter treat of my childhood. I used the thicker part of the belly. After spending some time in salt I poached it, then rubbed Hungarian paprika, chopped garlic and black pepper while still warm. Was hung out to dry off the external surfaces and will go for a smoke round only.
     
  2. That is some fine looking belly. The cold smoke season isn't going to last forever so I better get to smoking.

    Happy smoken.

    David
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    You got that right. Everyone around me complains about the long winters. Between skiing and cold smoking I can't get enough cold weekends.

    Good news is the spring temps are perfect for cheese smoking.
     
  4. I need to get in one more cheese smoke for the year. Not sure how much I have. Maybe it will all fit in at the same time. If not I will have 2 or 3 cheese smokes.

    Happy smoken.

    David
     
  5. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Mother nature had us in mind when it came up with the season sequence.
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I found that overnight smokes work best now (for cold smoking). Up until now it was too cold for that - had to do short weekday runs or longer I'm the weekend. But tomorrow night I will setup the smoker at 6pm for an overnighter.
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Here is another shot of the paprika+garlic rubbed belly (cooked)


    Usually cut up as "lardons" and served with mustard or horseradish.Nice flavour blend, smoke is there to despite the short time in the smoker.

    Winter still wants to hang around here (-10C this morning) so I felt it was an appropriate breakfast.
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The cold smoked belly is getting close to wrap-up...at around 25% weight loss.

    I had to try it...fried in an omlette. Yum.

     
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    The belly is done.
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Polenta "cake" is one of the dishes to which the smoked belly does justice.


    Fried along with dry smoked pork sausage

    Meanwhile cornmeal is happily bubbling

    Build the cake: grease the casserole with bacon grease, polenta, belly and sausage bits, grated cheese (I used mozzarella), then repeat until you reach the top.

    In the oven until the cheese is melted

    A gooey delicious mess
     
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Grits w/ bacon and cheese....... How can that not be a winner?
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    This looks incredibly tasty.

    Disco
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Thank you Disco for looking. Old school comfort food. Grew up with it.
     
  14. pal23

    pal23 Newbie

    The cold smoked pork belly can be heated over a open fire on a long stick or BBQ fork. The drippings are over a good rye bread and topped with slices of tomatoes, cucumbers, green peppers and onions  and a little salt and pepper be sure to make some cross cuts into the slab when cooking to encourage the drippings onto the bread. Slice off the browned parts and put onto the open face bread. great for a summer treat
     
  15. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Atomic, morning.... Just found your thread.... Nice looking bacon... Did you cold smoke it during the entire weight loss ... Where did you have the belly during that weight loss.... Is that something you will sliced and eat raw... If so, will you post the method... A guy has to have new methods for belly....

    Dave
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yep. Makes a good meal.
    http://www.smokingmeatforums.com/t/167068/remembering-my-first-firepit-cooked-food#post_1213381
     
  17. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I smoked it after curing. On and off for a few days. Then air dried in the cold cellar. It's meant to be served raw. But can also be used in cooking...or roasted over fire.

    I won't post the recipe as it might not be compliant with some SMF rules. But any dry curing recipe (jowls for example) would work. And look for less than 30% loss, as fat does not have as much water as the meat.
     
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks.... % weight loss is totally dependent on the cut.. gotcha....
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    That is a really good picture of some pretty bacon! I am thinking maybe a contender for the 2015 Christmas card?

    From your house to yours, have a Merry Christmas! Too much?
     
    Last edited: Sep 23, 2015
  20. pal23

    pal23 Newbie

    At  what temperature do you find it best to cold smoke the pork belly at?  
     

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