- Jan 17, 2021
- 589
- 882
This went very well and better than expected. Smoked a little piece of maple sugar cured belly at 225*F for 3hrs with mesquite and cherry, wrapped with some maple syrup to finish enough to slice the corner for sandwiches
The fat was melt-in-your-mouth, but the meat itself was a little tough albeit flaky. After chilling for a couple days, sliced baked it was another story- Perfect chew and crispness, a little extra sweet from almost being candied during the wrap, pretty salty as I went heavy knowing I wouldn't be able to flip it for several days during the cure.
Sliced up a good tomato from the farmers market, toasted up some sourdough, pepper mayo and butter lettuce.
In the future I'd probably let it get at least 5hrs of smoke before a short wrap with syrup, but it was still really good. None of the slices lasted through dinner.
The fat was melt-in-your-mouth, but the meat itself was a little tough albeit flaky. After chilling for a couple days, sliced baked it was another story- Perfect chew and crispness, a little extra sweet from almost being candied during the wrap, pretty salty as I went heavy knowing I wouldn't be able to flip it for several days during the cure.
Sliced up a good tomato from the farmers market, toasted up some sourdough, pepper mayo and butter lettuce.
In the future I'd probably let it get at least 5hrs of smoke before a short wrap with syrup, but it was still really good. None of the slices lasted through dinner.
