So if I run to the store and buy a pork belly and toss it in the smoker and smoke at a low temp say 200 until it reaches about 150 degrees internal it will not work out. I had planned to let it cool in the freezer to make it easier to cut and then fry it up. Bad idea?The whole point of curing first to to make the meat safe to cold smoke. At those low temps is a perfect environment for bacteria to grow. Hence the salt and cure#1 to kill bacteria and botulism.
200* is hot smoking. And yes for a fresh pork belly that’s fine.So if I run to the store and buy a pork belly and toss it in the smoker and smoke at a low temp say 200 until it reaches about 150 degrees internal it will not work out. I had planned to let it cool in the freezer to make it easier to cut and then fry it up. Bad idea?
Curing and smoking changes the texture, adds flavor, darkens the color and gives the belly the "bacon" flavor. Think of a fresh pork roast verses a ham. The roast is gray and on it's own has a standard pork flavor. A ham on the other hand is pink and has a flavor all its own.Interested in apple smoking a pork belly to make bacon and wondered if I didn't cure it first what problems would it cause. I'm not sure what cuing does.
Actually you don't want to trim fat when making the pork burnt ends. If you have some of the cubes that are clearly 90%+ fat, toss those, but you want plenty of fat to render down as the meat cooks tender.Thanks for the suggestion. I will certainly use the cure#1 if this doesn't work. I'm trying to make some bacon that doesn't have such a strong salt taste so I'm staying away from as much of it as I can. I know I mentioned in my previous post I was adding salt, but it won't be much. All of that being said, I do love burnt ends using brisket and using a good meaty cut of pork belly sounds very good. I might just try that out on the other half after trimming some of the fat from it.
Thanks for the suggestion. I will certainly use the cure#1 if this doesn't work. I'm trying to make some bacon that doesn't have such a strong salt taste so I'm staying away from as much of it as I can. I know I mentioned in my previous post I was adding salt, but it won't be much. All of that being said, I do love burnt ends using brisket and using a good meaty cut of pork belly sounds very good. I might just try that out on the other half after trimming some of the fat from it.
So I didn't get the pork belly until Tuesday, had to wait for some to arrive. Wow that stuff isn't cheap. Don't know what the going price is, but mine was $6.78 a lb. I bought 5 lb. and cut it in half so I would only ruin half if my plan doesn't work out. It does look good though. I think I'm going to put pepper, salt and cover it with brown sugar granules and sit in the fridge for a couple of hours. I will then smoke it using LJ 100% apple at 170-200 range until it gets to about 150 internal before pulling it. With it being cool here on Saturday it will take several hours. I've read on here to let it cool and then place it in the freezer for a couple of hours before cutting it up. Toss some in the skillet and fry it up. Hope it works out.
Longer in the freezer... makes it easier to slice evenly... I usually wait 2 hours..
Don't know what the going price is, but mine was $6.78 a lb.
Not sure how I'm going to tackle the other half just yet