Smoking Pork Bellie
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Smoked a pork bellie today....could not keep the temperture where I wanted so had to keep an eye on it to adjust lid....was finihed in 3 hrs....my grand daughter and I cooked a few she is a bacon freak...it met with her approval....could not taste any heavy salt of which was a good thing
1st pic: trimmed the fat cap leaving a little. 2nd: shows after 5 days of brining 3rd is out of smoker and in refrigerator for a couple of hours before cutting |
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Cuting the bacon a 1/16th - less then an 1/8th with my Chicago wooden handled knife...got about 4lbs. out of a 13 1/2 lb. bellie ...also got a nice 16 bone rib that we barbacued yesterday
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Very Cool! There is a Portuguese store in Fall River that frys up pieces about 4x4 inches and thick. So frigging good but after eating a piece you start talking in slow motion.
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-spence |
LOL
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If that's doing it wrong, I don't know if I could handle right!!:drool:
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Posted from my iPhone/Mobile device |
one mistake made so I think....added pure maple syrup to the rub as directed...next time will inject into the porkbellie....could not taste it.
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You have got to love anything that good!
I just started brining some meats before cooking, and what a difference even a little time in the salt water can make! Started with ckicken strips/tenders. brine consisted of 1 gallon water, 1/3 cup sea salt, 1/3 cup sugar and 1/4 cup honey. chill for a couple of hours at least. I fried them in canola oil after coating them in a "breading" made from cracker, 1/4 cup flour, 1 tbls of hot chili powder and 1 tbls of crushed pepper flakes. Put these all in a food processor and grind to a fine consistancy. Dredge chicken in breading and drop (carefully) into hot oil. They will cook to golden brown in less than 2 minutes, depending on what you consider "golden brown". After having my tenders, I can't see buying store pre-cooked versions ever again! Now I have to try it with striper fillets!!! |
buy chuck steak for hamburger when on sale and either have the store grind it for U or grind at home....more then likely U will never go back to buy pre ground hamburger
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Problem is many shops can't grind small volumes easily. I've got a home grinder that's nice but something else to clean up. It works great for things like chili where you may want a more coarse grind with some real texture. Posted from my iPhone/Mobile device |
Ground hambuger ground that day in super market has all kinds of different trimmings...Market Basket will grind a 2lb. chuck steak or roast...we have kitchenaide grinder with attachments....done in an hour from start to finish with grinding 3-4 lbs.
UUUUUU can keep that daily ground hamburger that is on the shelf...:) |
Yes, I've got the KitchenAid unit as well. Works great for small batches.
-spence |
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Are you cutting on a GLASS board? -spence |
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I wil admit that some of todays Chicago knives R junk...to replace one my wife thought she was getting a bargin at one of them thrift shops...I threw it in the trash. |
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I don't think good knives usually need to be sharpened more than once a year in a home setting. The problem is that most people don't steel them so they get really dull and have to have the edge re-established. People also cut on hard surfaces, my wife is always cutting on a porcelain plate and can't understand why her knife is always so dull :fury: For turkey or ham I bring out my 12" Wustof hollow ground slicing knife :uhuh: Back in Iowa we were always stuffed with venison. Here I don't know enough people who hunt! -spence |
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Sometimes chilling helps also but agree on the strips, self feeding... -spence |
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