What to do with a thin belly

[SmokinEdge]

I went freezer diving for pork loin and found this thin belly rolled up, I remember now that it was a skin on full belly I bought and skinned to make fried pork rinds, the thicker part went for bacon but this 2Kg piece (3/4 to 1/2” thick) I rolled and froze not sure what to do with it about 4-5 months ago. Well lets not waste it.

I put this down in my normal dry cure today. Then after about 12 days I will pull it out and clean it up and soak in red wine for at least 24 hours, then dry it off and apply a typical copicala rub, roll it tight and net it, then hot smoke it. Should be fun and delicious as it will be different.

 

[JLeonard]

I'm in for the ride.

Jim

 

[912smoker]

I'll be watching but can't help.
Haven't had a thin belly in 10 yrs or so. My 6 pack turned into a keg

Keith

 

[SmokinEdge]

I'm in for the ride.

Jim

It’s in a bag now, but I may pull it out around day 6 and finish the cure open air on a baking rack to dry it some.

 

[Gonna Smoke]

I'm along, too...

 

[gmc2003]

I was going to say make thin bacon, but your idea sounds so much better.

I'm tagging along
Point in advance
Chris

 

[JLinza]

I'll climb aboard this belly train, can't wait to see the results.

 

[Culinary Otter]

I'll be watching but can't help.
Haven't had a thin belly in 10 yrs or so. My 6 pack turned into a keg

Keith

Came in to make this joke, leaving satisfied.

In for the ride, the red wine sounds like an interesting twist. Following this one for sure.

 

[indaswamp]

Roll it......

 

[SmokinEdge]

Roll it......

Most definitely will be rolled.

 

[DougE]

Should turn out delicious.

 

[cptnding]

I went freezer diving

Ha! That's exactly what I call it

 

[DRKsmoking]

I love this idea, and I like it very crispy outside than Char Siu.

I'm in for the trip

Eric what will the red wine do in the soak ??

David

 

[Bigtank]

Watching

 

[Newglide]

Sounds like it should be good, I'm in for the ride too

 

[fxsales1959]

View attachment 689239
I went freezer diving for pork loin and found this thin belly rolled up, I remember now that it was a skin on full belly I bought and skinned to make fried pork rinds, the thicker part went for bacon but this 2Kg piece (3/4 to 1/2” thick) I rolled and froze not sure what to do with it about 4-5 months ago. Well lets not waste it.

I put this down in my normal dry cure today. Then after about 12 days I will pull it out and clean it up and soak in red wine for at least 24 hours, then dry it off and apply a typical copicala rub, roll it tight and net it, then hot smoke it. Should be fun and delicious as it will be different.

I rarely have any that size, but it would get cubed and air fried for PB tacos.

 

[SmokinEdge]

I love this idea, and I like it very crispy outside than Char Siu.

I'm in for the trip

Eric what will the red wine do in the soak ??

David

The wine will bring a nice back flavor to complement the spice blend I will rub it with. I love wine with Italian flavors. I make a few different Italian sausages, some with white and some with red wine.

 

[DRKsmoking]

The wine will bring a nice back flavor to complement the spice blend I will rub it with. I love wine with Italian flavors. I make a few different Italian sausages, some with white and some with red wine.

Thanks , that is what I was wondering. Very Good

David

 

[SmokinEdge]

Thanks , that is what I was wondering. Very Good

David

This will be used more with say a pasta dish like a creamy carbonara. Might be fun in an Italian BLT with fresh basil and mozzarella , and on pizza of course.

 

[DRKsmoking]

This will be used more with say a pasta dish like a creamy carbonara. Might be fun in an Italian BLT with fresh basil and mozzarella , and on pizza of course.

This all sounds good. I like it when I can get the skin crunchy when tied in a circle and sliced and in a bun like a burger, with a sharp flavourful coating .

David