That brine sounds fantastic! Does it retain the cilantro/jalepeno flavor well after absorbing the smoke?
Smoking a Pork Belly
- Thread starter intrepid27
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That brine sounds fantastic! Does it retain the cilantro/jalepeno flavor well after absorbing the smoke?
How the heck does someone give that beautiful picture a thumbs down?
You definitely taste the cilantro and jalepeno, belly gets a little bit of a green tint to it. Absolutely no heat transfer from the Jalepeno's either. I'll post the brine mix when I get home from work.
Jalepeno/Cilantro Bacon
Recipe for 2.5-3 lb belly
2.5 tbls salt
1.5 tbls white sugar
1/4 cup maple syrup or dark brown sugar
3 whole jalepenos
2 cloves garlic
1/4 red onion
1/4 cup chopped cilantro
3 fresh bay leaves
Mix in blender, put in bag with belly and flip every day for 7 days. I use a vac sealer bag and just dont vac it down all the way. I've had bad luck with zip lock bags leaking.
Not smoking, but cube it up and toss in boiling oil
Not smoking, but cube it up and toss in boiling oil
Pig belly fat, plus frying grease!?!?! I think i'm in love!
Never heard of cracklins before? They are to die for, literally!
Des Moines Bacon company has really good lean pork bellys. Best ones I've used for Pork burnt ends. They're amazing.
I am going to try it boiling in lard!! To heck with the vegetable sourced oil.Not smoking, but cube it up and toss in boiling oil
I used to get em at Farmer Market, he was there the first Saturday of each month, I have not been this year yet so don't know if he's still there. It was between Royal Mile & Fong's. I would call to make sure he brought a couple. HyVee carries there stuff but usually not bellies. He'll bring stuff to any HyVee if you call them.
Yes, but the amount depends on exact size of belly so I don't have it officially listed in my recipe. Off the top of memory I believe it's 1 tsp per 5lbs
No I remove the seeds and stems.....
Was wondering about that since you said there wasn't heat transfer to the bacon.
