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FRCT
Member
USA
355 Posts |
 Posted - 04/09/2012 : 17:39:56
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| Anyone have any suggestions for bbqing bone in pork belly?? |
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Cactus1
Member
USA
1630 Posts |
Posted - 04/10/2012 : 09:53:58
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I cured and smoked about 10 lb. of pork belly and made bacon. Cured for a week and smoked this past Sunday. I had 4 approximately 2 1/4 lb. slabs. I did not realize that 1 slab had the bones in it - these are the lower part of the rib bone. I just sliced between the ribs. I'll probably use these to flavor baked or pinto beans, cook with fresh green beans, and / or make a pot of bean or pea soup.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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FRCT
Member
USA
355 Posts |
Posted - 04/13/2012 : 10:30:38
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| Thanks. How much cure did you use? |
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BigEGopher
Member
USA
144 Posts |
Posted - 04/15/2012 : 19:39:34
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I use equal parts kosher salt and brown sugar. Cure for a week in ziploc bags turning daily. Smoke to 165 and slice the next day.
Good eats
They quit laughing when it is time to eat!
Minnesota
WSM
ECB |
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Cactus1
Member
USA
1630 Posts |
Posted - 04/15/2012 : 23:02:07
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I made two different cures.
Equal parts pure maple syrup, apple juice, fine sea salt, and light brown sugar. Not totally dry but kind of a "slather" consistency. Cured 7 days, turned approximately every 12 hours, air dryed in refrigerator for 24 hours. Smoked for 4 hours on WSM @ 165 degrees - used small chunks of hickory for smoke. Skinned and sliced a little, sliced a little with skin on, took the piece that was bone in and just cut between the ribs, left some in whole slab. All was vac packed. Have given about 3 lb. to friends and family to try, 2 lbs. in freezer to take to Ohio when we go see my family in June. Sliced and fried about 1 lb. today to go on cheeseburgers for tonight's dinner. About 1 lb. vac packed in refrigerator for another day.
2nd cure is the one that really intrigued me. Read about a pineapple ginger cure on another site. Concerns about a 7 day cure useing pineapple because of the enzymes in the pineapple juice making the bacon mushy. I did a 36 hour cure on about 2 lbs. cut into about 1/2 lb. chunks. Used 1/2 cup canned pineapple juice, 1/2 cup blue agave syrup, q/2 cup soy sauce (out of sea salt when I made the cure and didn't feel like running to the store at 12:30 A.M.), 1/2 tbs. ground ginger, and 1 tbs. fresh cracked black pepper. Smoked @ 170 degrees on a 22 1/2" Weber One Touch, using a Smokenator grill insert that raised the bacon approximately another 4" off the grate for 2 1/2 hours. Used white oak for smoke. Cut 2 of the chunks in half crosswise. Have given 2 halves to friends and family, sliced and fried another half, trading 4th half today for lunch @ Uncle Bub's, in Westmont, IL. (will also use some of the hickory smoke as part of the trade). Other two chunks are vac packed and in freezer for June's Ohio trip.
As strange as the pineapple / ginger bacon might sound, the combination worked. I really like this bacon!
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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livespive
Member
USA
418 Posts |
Posted - 04/16/2012 : 10:36:34
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Sounds like you need to stop over herein Columbus when you are here in Ohio, and drop me off some of that lol.
SO I take it, you have to goto a butcher to get this, Kroger's isn't going to have it in the back?
tia
quote:
Originally posted by Cactus1
I made two different cures.
Equal parts pure maple syrup, apple juice, fine sea salt, and light brown sugar. Not totally dry but kind of a "slather" consistency. Cured 7 days, turned approximately every 12 hours, air dryed in refrigerator for 24 hours. Smoked for 4 hours on WSM @ 165 degrees - used small chunks of hickory for smoke. Skinned and sliced a little, sliced a little with skin on, took the piece that was bone in and just cut between the ribs, left some in whole slab. All was vac packed. Have given about 3 lb. to friends and family to try, 2 lbs. in freezer to take to Ohio when we go see my family in June. Sliced and fried about 1 lb. today to go on cheeseburgers for tonight's dinner. About 1 lb. vac packed in refrigerator for another day.
2nd cure is the one that really intrigued me. Read about a pineapple ginger cure on another site. Concerns about a 7 day cure useing pineapple because of the enzymes in the pineapple juice making the bacon mushy. I did a 36 hour cure on about 2 lbs. cut into about 1/2 lb. chunks. Used 1/2 cup canned pineapple juice, 1/2 cup blue agave syrup, q/2 cup soy sauce (out of sea salt when I made the cure and didn't feel like running to the store at 12:30 A.M.), 1/2 tbs. ground ginger, and 1 tbs. fresh cracked black pepper. Smoked @ 170 degrees on a 22 1/2" Weber One Touch, using a Smokenator grill insert that raised the bacon approximately another 4" off the grate for 2 1/2 hours. Used white oak for smoke. Cut 2 of the chunks in half crosswise. Have given 2 halves to friends and family, sliced and fried another half, trading 4th half today for lunch @ Uncle Bub's, in Westmont, IL. (will also use some of the hickory smoke as part of the trade). Other two chunks are vac packed and in freezer for June's Ohio trip.
As strange as the pineapple / ginger bacon might sound, the combination worked. I really like this bacon!
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric
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Cactus1
Member
USA
1630 Posts |
Posted - 04/17/2012 : 01:45:30
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Actually going to be in Akron - it will be Father's Day weekend. Come on up - about a block east of Ellet H.S. football field. Look for the whisps of thin blue smoke thru the trees and the faint hint of smoldering pecan in the air.
Wanted to do my grilled bologna - they love it in Ohio - but getting "shot" down.
Thinking whole pork loins with Red Eye Gravy barbecue sauce and probably a second sauce on the side - maybe something with fresh cherries and use some of Billy's XXX Cherry as a rub.
Will be cooking on that old Weber that's in my profile.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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Cactus1
Member
USA
1630 Posts |
Posted - 04/17/2012 : 01:51:39
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PS - I usually do not shop in the regular chain grocery stores. We have several independent, I call them multi-ethnic, grocery stores that I like. Got my pork belly at a Hispanic oriented. Think it's getting late in the year for pork belly, don't know for sure, with today's techniques it might be available year round. I'm just getting into chacuterie.
Being in Columbus, you should check some of the local fresh markets or forget the name of it - that good sized partially open air market down there. A good butcher should be able to get it for you.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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livespive
Member
USA
418 Posts |
Posted - 04/17/2012 : 08:06:42
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Yeah, the North Market, I forgot about that, I'll have to check them out. We also have a whole foods, and I think I know of several butchers, so I'll try them.
Thanks,
quote:
Originally posted by Cactus1
PS - I usually do not shop in the regular chain grocery stores. We have several independent, I call them multi-ethnic, grocery stores that I like. Got my pork belly at a Hispanic oriented. Think it's getting late in the year for pork belly, don't know for sure, with today's techniques it might be available year round. I'm just getting into chacuterie.
Being in Columbus, you should check some of the local fresh markets or forget the name of it - that good sized partially open air market down there. A good butcher should be able to get it for you.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric
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Cactus1
Member
USA
1630 Posts |
Posted - 04/26/2012 : 01:38:11
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Saw a Diners, Drive Ins, and Dives on the Food Channel last weekend and guy was preparing, rolling, and roasting whole pork belly. Looked great!
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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Al Dente
Member
USA
801 Posts |
Posted - 04/26/2012 : 03:50:45
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I think it was for a dish called "porchetta". He seasoned a whole loin with herbs and garlic, then rolled the belly around it. Tied it up and roasted it. I think he put on some baking soda to get the skin super crisp. Then sliced it for sandwiches.
I wish I was born with two stomachs. All the best, Al. |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 04/26/2012 : 08:54:09
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THIS GUY MAY BE WORTH THE DRIVE FROM COLUMBUS AREA I BELIEVE.. BEEKIST MEATS / MATT HENRY/ 15910 E RTE 37. SUNBURY, OHIO??? 740-965-2069 HE WAS BUTCHER FOR MICHAELS FINE MEATS IN COLUMBUS AND KNOWS HIS STUFF.. 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Cactus1
Member
USA
1630 Posts |
Posted - 04/29/2012 : 23:10:40
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Al - that's the stuff! Sure looked great!
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
22 1/2" Weber One Touch Silver (my "go to grill"), 26 3/4" Weber One Touch Gold, 18 1/2" WSM (with basic mods), 22 1/2" WSM (with basic mods), 1970's era Weber Kettle (rescued from & at my Dad's in Ohio - my cooker when I'm there), MasterBuilt Digital Electric |
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livespive
Member
USA
418 Posts |
Posted - 05/01/2012 : 11:04:13
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Oh you just made my day Billy lol
I actually work in the north part of columbus, so he is about a hope skip and a jump for me after work 
Thanks for the info
** update billy**
Just gave the number a call to check the hours, and it was not i service. I checked on city serch, and they said that they have heard that they might be closed  Darn lol
quote:
Originally posted by BILLYBONESBBQ
THIS GUY MAY BE WORTH THE DRIVE FROM COLUMBUS AREA I BELIEVE.. BEEKIST MEATS / MATT HENRY/ 15910 E RTE 37. SUNBURY, OHIO??? 740-965-2069 HE WAS BUTCHER FOR MICHAELS FINE MEATS IN COLUMBUS AND KNOWS HIS STUFF..
locate billy in Red Keg, michigan - half way between Paradise and Hell
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Edited by - livespive on 05/04/2012 10:34:11 |
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Bone in pork belly
