- Jun 28, 2015
- 483
- 296
Yesterday was last day of smoking in prep for the river.
Six nice Porksteaks and another batch of Pork Belly burnt ends.
I did my Porksteaks using my rib process from Day 2 except the glaze on the end is the same as on the pork belly, which is a combination my sweet sauce, honey and blackberry jelly.
When they came out of the foil, I gave them a bit more rub, then light brushing of the glaze, bumped the smoker to 250 and let them go 25 minutes.
They are fork tender, and as you can see in the photos the bone is starting to separate nicely.
What can I say about the Pork Belly burnt ends... other than miraculously I managed to get most of these in the vacuum bag, along with about 4 or 5 that were left from the batch I did Tuesday. These things are off the chain, and absolutely the best thing I turn out of my smoker. My recipe and process for them is exactly what I want and I don't need to do anymore tweaking to it. I need to print it out and put it in the safety deposit box :-)
Just like the ribs I vacuum sealed everything with an extra 1/4 cup of the pork syrup I got by straining and defatting the pan juices, that stuff is gooooood, I may try it on my pancakes, look out Aunt Jemima!
On to the pics....
After 3 hours, into the pan they go with my standard "Rib Prep". Brown sugar, Honey, butter, rub, pineapple juice. There was some major shrinkage, these things would barely fit in a pan raw!
All done. Notice I wasn't successful and transferring the one completely intact. Had some smoke in my eye which led to a tongs mishap.
All size stacked into the pan. Cooks sample hidden underneath so it doesn't show in the photo :-)
And these things might quite literally be the death of me, but what a way to go! LOL
Full smoked meat haul, frozen and ready to head to the river.
Six nice Porksteaks and another batch of Pork Belly burnt ends.
I did my Porksteaks using my rib process from Day 2 except the glaze on the end is the same as on the pork belly, which is a combination my sweet sauce, honey and blackberry jelly.
When they came out of the foil, I gave them a bit more rub, then light brushing of the glaze, bumped the smoker to 250 and let them go 25 minutes.
They are fork tender, and as you can see in the photos the bone is starting to separate nicely.
What can I say about the Pork Belly burnt ends... other than miraculously I managed to get most of these in the vacuum bag, along with about 4 or 5 that were left from the batch I did Tuesday. These things are off the chain, and absolutely the best thing I turn out of my smoker. My recipe and process for them is exactly what I want and I don't need to do anymore tweaking to it. I need to print it out and put it in the safety deposit box :-)
Just like the ribs I vacuum sealed everything with an extra 1/4 cup of the pork syrup I got by straining and defatting the pan juices, that stuff is gooooood, I may try it on my pancakes, look out Aunt Jemima!
On to the pics....
After 3 hours, into the pan they go with my standard "Rib Prep". Brown sugar, Honey, butter, rub, pineapple juice. There was some major shrinkage, these things would barely fit in a pan raw!
All done. Notice I wasn't successful and transferring the one completely intact. Had some smoke in my eye which led to a tongs mishap.
All size stacked into the pan. Cooks sample hidden underneath so it doesn't show in the photo :-)
And these things might quite literally be the death of me, but what a way to go! LOL
Full smoked meat haul, frozen and ready to head to the river.
