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Thread: Hickory Smoked Pork Belly with Crispy Skin
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11-25-2018, 10:19 PM #1Senior Member
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Hickory Smoked Pork Belly with Crispy Skin
This belly was salted and set in the fridge to dry 72+ hours before smoking.
12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.
Went in the smoker over hickory at 350° and I'll give it about 2 hours of smoke.
Then it'll be moved in to a 475°-500° oven to crisp the skin.Geno and chillinfish like this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-25-2018, 10:20 PM #2Senior Member
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Out of the Smoker
Out of the Oven, Crispy Chicharrone!
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-25-2018, 10:20 PM #3Senior Member
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Sauced and Back Into the Oven
And the Finale
Okay, this was the best PB I've ever cooked.
Better than the best Burnt Ends, just incredible.
Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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11-26-2018, 09:34 AM #4Senior Member
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Your killing me, I've been eating leftover Turkey and Ham , same old tired stuff , I want to come over your place next year , Your Thanksgiving feast is sooooo much better.
chillinfish and ChileRelleno like this.If you are going to fight, fight like you are the third monkey on the ramp to Noah's ark and brother, it's starting to rain!
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11-27-2018, 08:49 AM #5Senior Member
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Looks absolutely divine and as Jollymon said, a huge improvement over left-over turkey and ham sammiches!
ChileRelleno likes this.
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11-28-2018, 09:35 AM #6Senior Member
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I'm not a big one on leftover ham unless it's country ham, that way I can fry it up with eggs for breakfast.
But turkey, I love leftover turkey.
I make an a extra pan of stuffing, and I fry turkey and stuffing together like a patty, then pour gravy over it.
I can eat that for a week straight.
Mmmm, lots of red pepper on it, side it with leftover green bean casserole.
Mmmmmm!chillinfish and benhunts like this.Ragnar Benson:
Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.
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The Following User Says Thank You to ChileRelleno For This Useful Post:
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I’ll be sliding into town March 10-14. Can you have it warm and sunny for me then? And also, how about having the fish biting??? :D
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