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Green Hornet

Head Chef
Joined
Jan 20, 2006
Messages
1,811
Location
Port st. Lucie, Florida
I came home from visiting my daughter in Tallahassee and my neighbor had a surprise for me. She had to do a food demonstration on how pigs are butchered. She had a big styrofoam box shipped in that had pretty much a whole hog cut up. She gave a bunch of it away at the show, including the ribs, But I got a picnic a butt and the belly! :mrgreen:
I cut the belly up into bag sized pieces, last night, and got some cures ready. I made one with just brown sugar and salt. one with B/S, salt and black pepper. The last 3 were honey. B/S, salt. They are in the fridge right now and are retsing comfortably. I have to turn them every other day for about a week.
Keep you posted!
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Nice score!!! I just found some pork bellies yesterday but didn't get any. I need to find a good cure recipe first then will give it a try.
 
Took the bellies out yesterday, between fireworks and beers, and rinsed them off and let them sit in the fridge until now. To form a pellicle.
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Tight fit on the WSM! Using a whole lot of Hickory chunks on this one. I really want the smoke to come through on this.
Here goes......
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Going to about 150* so maybe some BLTs are in order for lunch
 
Hey GH, I have been wondering where you were man. I figured you have been on a year long stake out or something. Good to see you back.

Looks like you are going to be eating good real soon.
 
Took them of a bit ago and let them cool for a second or two before cutting the skin off. Prolly enough to make a football!
The house smells awesome.
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Of course I had to try a little. The batch that used brown sugar only was the big hit with the wife and kids. No after pics...they seemmed to disappear before I could snap a pic.
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What temp did you smoke them at? I just got 2 bellies yesterday came on here to ask about temps and seen your post. Im going to try Alton Browns recipe, but even there it doesn't say anything about temps? Thanks.
 
I tried my hand at curing bellies for bacon this past week as well. I cured for a week and cooked them on the Traeger on 'Smoke' which generally runs from 180°F to 215°F until they hit 130°F internal. They are still on the raw side and need to be cooked through to be eaten. This one was cured with Morton's Tender Quick and Honey, I think it turned out awesome for a first attempt.




 

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