Hahaha.... Super ghetto. Water in bottom of pan..... Keeping bellies on wire cooling racks over water..... Covering pans with foil..... Putting both pans into oven at 275 until bellies hit hit 195..... Let rest 2 hours..... Slice
I've seen Montreal beef recipes use a similar technique.... But those were briskets.... Ultimately I am trying to simulate what I read in that article you sent me, about how the pastrami is moved from smoker into boiling water..... I just don't have the heart to boil these beauties..... Hahahaha
The bark on these badboys is solid and will withstand a good steaming for a few hours. I plan to leave one uncovered in fridge overnight and cover the other one.... Basically out of curiosity if it has impact on final product.... More to follow.
I pulled second belly at 198. Let rest for 30 minutes (I couldn't wait any longer).
Thanks man. I'm also going to remove all fat from top and bottom of the next one I make before brining it..... This time around I only removed all fat from bottom.Looks outstanding. Was wondering how fatty the end product would be. Looks very tender. Bet those thin slices on the other belly will melt in your mouth. Nice work bud