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Belly is on.

post #1 of 3
Thread Starter 
I bought this 8 lb pork belly and brined it for 7 days and sit for 3. It is now rubbed with some spices brown sugar and maple syrup. I hope for 175, it's not for bacon just eating and for beans.That is why I didn't leave it whole. Happy Holidays to all.
post #2 of 3

The long wait is over and the sweet smell of smoke in the air is happening.....   Good job so far....    Dave

post #3 of 3
Thread Starter 
Belly turned out nicely. Pulled at 175, I let it rest for a hour. It sliced well. I fried some up for dinner, it is tasty. Now I have enough in the freezer for beans though the summer.
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