No skin on this one, I already made chicharrones with that.
What to do with a thin belly
- Thread starter SmokinEdge
- Start date
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I had to look that up, and oh wow, I could make a pig of myself with some of those.
David
It’s another rabbit hole, but I actually will buy pork skin on just for that. It’s so fun watching them puff like popcorn in the hot oil, we season them with a spice mix called Tajin, it’s salt, cayenne, and lime powder. Yeah it will make you pig out.
See that is what i mean by a sharp flavour, I love lime and or lemon in or on things .
I will have to see to buy or make the " Tajin " you speak of . Thanks
David
I think the wife uses the Tajin on some fresh fruit. I have not used it, but we have it in the kitchen.
Trying to get a thin belly here, but this forum doesn’t help!
Funny how life gets in the way and the older I get it doesn’t slow down, it’s actually faster, I always thought it would slow down but it’s just not so.
Anyway, the thin belly is done with cure. I seasoned it with fresh ground fennel, coriander, black pepper, garlic and red Chile flake. Rolled it tied it and put it in a bag with about a half bottle of Merlot. See you again in a week.
Anyway, the thin belly is done with cure. I seasoned it with fresh ground fennel, coriander, black pepper, garlic and red Chile flake. Rolled it tied it and put it in a bag with about a half bottle of Merlot. See you again in a week.
I bet I know where the other half of the Merlot went. 
Eric, I hear ya on the life thing… sometimes can be a crazy ride… you just buckle up and hope for the best!
I missed this the first go around, but looking forward to the finish as the seasonings and all sound phenomenal.
Thank you Justin. Cure, salt, fennel and wine combined with pork is just worth it. I will soak this a day or two in red wine, then likely drain and remove the bag and finish in the fridge another 5 days naked to air dry.
Two days in red wine. Lightly rinsed and patted dry. The seasoning and wine combination smells amazingly good. I reseasoned the outside now a naked ride in the fridge until the weekend.
It’s smoked to IT of 145F
Slice shot.
Then a fry test.
This stuff is over the top, complex, delicious and very worthy. We will be making carbonara tonight with it. Just incredible flavor.
Slice shot.
Then a fry test.
This stuff is over the top, complex, delicious and very worthy. We will be making carbonara tonight with it. Just incredible flavor.
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