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Pork Belly

 
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Mr Tony's BBQ
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Joined: 01 Aug 2010
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Location: Fredonia Wi

PostPosted: Jan 22 2016    Post subject: Pork Belly Reply with quote

It got above 0° and I had an itch....Picked up a 7 pound pork belly, sliced it the long way. Gave the 4 slabs a heavy coating of Mr Tony's BBQ rub and into the new upright for some heat treating. Took them up to about 205°

Yes, there was some sampling done on one around 180° Wink
Wrapped in foil and let rest while making some green beans with home made bacon and almonds, warmed up some Naan bread. Sliced the belly into 1/2" pcs

Meaty / fatty oohy-gooey smokie deliciuosness right there!!
Good thing I dont have a cardiologist, or he may have had something to say about this...lol...but man, it is GOOD!!
Over the top rich / creamy fat with plenty of tender meat to boot!
Looking forward to pan frying some for breakfast today Very Happy
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Smokin Mike
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PostPosted: Jan 22 2016    Post subject: Reply with quote

Mr. Tony I'm liking what I'm seeing. Never had pork belly other than bacon but if that's anything like bacon on steroids you may have ruined me. Very Happy
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fish&q
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PostPosted: Jan 22 2016    Post subject: Reply with quote

Send some to S Florida
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Mr Tony's BBQ
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Location: Fredonia Wi

PostPosted: Jan 22 2016    Post subject: Reply with quote

Just took some and pan fried it.....Oh my!! It lost the fresh off the smoker buttery fatness, but took on a whole nudder angle on goodness!! The heat from the rub bumped up too!!
May have been a mistake grabbing such a small belly Confused Crying or Very sad
Mike, definitely a different flavor than bacon, but a guy could do a quick cure and add that salty twang to it in a day or two when cut like this.
I made bacon a couple weeks ago, and let it cure just a tad long / strong on the TQ, but darn good nonetheless!! Life got in the way and I let it dry brine a few days longer than planned....A quick soak before frying and its all good! Also works well in dishes [ like the beans above] as the salt cooks out into the rest of the meal.

I've got about 5 pounds of this left to get creative with Cool Cool Cool Cool
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Mr Tony's BBQ
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PostPosted: Jan 22 2016    Post subject: Reply with quote

fish&q wrote:
Send some to S Florida

Is it cold enough by you to just put some slices in an envelope??? Here, it will freeze solid!!...lol
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suckaass
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PostPosted: Jan 22 2016    Post subject: Reply with quote

Oh man! That looks awesome, Mr. T Very Happy
Think I might have to reserve a pice of belly and try that the next time I make bacon.
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ComradeQ
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Joined: 05 Jul 2012
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PostPosted: Jan 23 2016    Post subject: Reply with quote

Damn that looks good! I have to agree, pork belly is an amazing cut for non-bacon (and bacon!) dishes! I recently did a porchetta roast, whole pork belly with loin attached and skin on, rolled with spices inside, and got the crackling puffed up and crispy .... mmmm! Like you said, second day it gets even better! I have to try smoking it like you did, that looks amazing!



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SoEzzy
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Joined: 13 Oct 2006
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PostPosted: Jan 23 2016    Post subject: Reply with quote

Used to get pork belly strips, cut across the short way, (from the butcher), about 1.5" x 1" x 9" skin on, I used to like to flash deep fat fry them.

The juiciness and crispiness makes for a good combination, and I can see this would be a good smokey mix too!
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biker.chef
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PostPosted: Jan 23 2016    Post subject: Reply with quote

Comrade that looks good!
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BUGSnBBQ
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PostPosted: Jan 23 2016    Post subject: Reply with quote

Looks awesome, Mr. T! I looooves pork belly, but it's hit or miss on availability around here. Slow cooking it is definitely the way to go.
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mookiez



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PostPosted: Jan 30 2016    Post subject: Reply with quote

I dig pork belly and cook it quite often. Definitely one of my favorites.
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