So I picked up a pork belly from a local ‘Mexican’ meat market. Went in just to see what they had, and their price was close to $2/lb less than HEB’s price. It was a whole belly, weighing over 15 lbs., and the appearance was of little less quality than what I get at HEB. But based on the price I went for it.
I divided into 3 pieces, used the classic dry-cure formulas and added maybe ¼ cup maple syrup to each. Each piece into its gallon bag and into fridge for 14 days or more.
And 14 turned into 18, then I rinsed and dried for a bit and into the pellet smoker at about 150- 160F for a little less than six hours; median IT around 145F. Cooled them down and back in fridge for another day.
Monday night took them out and sliced some for taste test. I fried a couple of pieces, and due to the sugar had significant burnt edges. Ok, I was expecting that using the syrup. I also did a few slices in the oven at 350F, and those were much better. But with all that, not totally impressed with the end flavor. I had used this recipe before, and it was over the top good! I don’t know if this one is too sweet, or just what the deal is, but it just doesn’t taste like bacon should. Is it edible? Hell Yes! LOL
But I am thinking about taking at least one large hunk and making some belly burnt ends. And that’s the main reason I posted this, so y’all can tell me your experience and methods to produce those sweet BBQ morsels from smoked pork belly! Thanks for reading, and participating!
I divided into 3 pieces, used the classic dry-cure formulas and added maybe ¼ cup maple syrup to each. Each piece into its gallon bag and into fridge for 14 days or more.
And 14 turned into 18, then I rinsed and dried for a bit and into the pellet smoker at about 150- 160F for a little less than six hours; median IT around 145F. Cooled them down and back in fridge for another day.
Monday night took them out and sliced some for taste test. I fried a couple of pieces, and due to the sugar had significant burnt edges. Ok, I was expecting that using the syrup. I also did a few slices in the oven at 350F, and those were much better. But with all that, not totally impressed with the end flavor. I had used this recipe before, and it was over the top good! I don’t know if this one is too sweet, or just what the deal is, but it just doesn’t taste like bacon should. Is it edible? Hell Yes! LOL
But I am thinking about taking at least one large hunk and making some belly burnt ends. And that’s the main reason I posted this, so y’all can tell me your experience and methods to produce those sweet BBQ morsels from smoked pork belly! Thanks for reading, and participating!
