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- Pork belly bacon too salty? - Smoking Meat Forums
Hi iam smoking a pork belly bacon it sat in cure I looked online used a recipe from a local sausage maker But look at it in the smoker is this normal or will be too salty based on the picture it looks like the salt is coming through I did rinse in cold water
- Slicing a pork belly when making bacon. . . with or against the grain . . .
Curing pork belly for bacon steve3327; Jun 1, 2025; General Discussion; Replies 9 Views 783
- Pork Belly Burnt Ends - Smoking Meat Forums
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
- Crispy Pork Belly OMG and SD sub buns with Pico de Gallo
Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo and sharp mayo Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now Started with a 2 3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours Until the shin is dried and very pink and dried out and stiff
- Cure pre-sliced pork belly? - Smoking Meat Forums
Cure pre-sliced pork belly? Thread starter wesir; Start date Nov 23,
- Cold smoking pork belly and pork loin - curious about how long?
Pork belly was dry equilibrium brine and the loin was a wet equilibrium brine and they were in there about 3 weeks Curious as to ya'lls recommendations on smoke time This section of loin is only a couple inches thick as it lays souchingly in the fridge
- a question about the pork belly itself - Smoking Meat Forums
Smoke em up, cool overnight, then square up the meat on my Hobart slicer keeping the trimmed pieces separate, I get about 70 slices, about 1 8" thick, and 9" long from each cut half of belly The cut bacon runs approx 7 5 pounds and about 2 pounds of trimmed belly for seasoning cooking
- cold smoke (pork belly) - Smoking Meat Forums
When you smoke belly to a higher internal temp, say 165 or so then you have ready to eat bacon :Like I said, to me it is more a question of semantics based on what the final product looks like To avoid confusion it would be helpful to use the term cold smoked to describe bacon kept in smoke chamber temps below that when fat renders 110-120
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