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Bookmark or Share- best of both worlds? Char Siu and pork belly burnt ends /GASPCover the bowl, refrigerate, and allow the pork belly to marinate for 12 to 24 hours. Prep and season. Remove the pork belly from the marinade (set the marinade aside) and arrange it on a flat roasting rack so the pork belly pieces are spaced evenly. Combine the Sweet Rub and 5 spice seasonings and sprinkle on all sides of the pork belly. Preheat.
- Pops brine recipe for Pork Belly - Smoking Meat ForumsLast week I went to Costco and found they had pork belly. I dug thru them all and found the biggest, thickest one. When I got it home I cut the belly in half, knew then I'd picked a winner. Made a mix of 18grams Cure#1, 4.6 ounces canning salt, two ounces maple sugar, 1 cup pure 100% maple...
- Curing sliced pork belly question - Smoking Meat ForumsCuring sliced pork belly question. Thread starter tedh; Start date Feb 28, ...
- Pork Belly Brine - Smoking Meat ForumsI am looking to make some bacon with some pork belly I purchased and was hoping someone could answer a few questions. I am going to use Pops simple brine recipe, I am assuming if I follow his concentrations of water/cure it will be safe regardless of how much meat is being brined since the cure is diluted sufficiently by the water?
- Pork Belly Burnt Ends - Smoking Meat ForumsSo I picked up a pork belly from a local ‘Mexican’ meat market. Went in just to see what they had, and their price was close to $2/lb less than HEB’s price. It was a whole belly, weighing over 15 lbs., and the appearance was of little less quality than what I get at HEB. But based on the price I...
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