Nice! Details please! Seasonings, pit temp, duration of cook, target temp of meat? Inquiring minds want to know.
For years I’ve had just 1 pork belly recipe that I love, but thinking I might branch out like this.
My recipe, BTW, is for pancetta that can be eaten cold as charcuterie, put on salads like ham, or sliced and fried bacon-style. I salt cure it for 1-2 weeks then smoke it to internal temp 150-155.
Dragondicky
Meat candy!
InefficientThinker
If you want to cause some absolute chaos and piss the ever living fuck out of someone… rename this “Pork Belly Burnt Ends”
4 Comments
Nice! Details please! Seasonings, pit temp, duration of cook, target temp of meat? Inquiring minds want to know.
For years I’ve had just 1 pork belly recipe that I love, but thinking I might branch out like this.
My recipe, BTW, is for pancetta that can be eaten cold as charcuterie, put on salads like ham, or sliced and fried bacon-style. I salt cure it for 1-2 weeks then smoke it to internal temp 150-155.
Meat candy!
If you want to cause some absolute chaos and piss the ever living fuck out of someone… rename this “Pork Belly Burnt Ends”
Looks amazing. Nice work.