copy and paste this google map to your website or blog!
Press copy button and paste into your blog or website.
(Please switch to 'HTML' mode when posting into your blog. Examples: WordPress Example, Blogger Example)
Input Form:Deal with this potential dealer,buyer,seller,supplier,manufacturer,exporter,importer
(Any information to deal,buy, sell, quote for products or service)
Pork Belly Pinwheels - Smoking Meat Forums Pork Belly Cinnamon Rolls Pork Belly Cinnamon Rolls are a savory, sweet bite of rolled up pork belly that are smoked to perfection with a drizzle of icing flare
Pork Belly ~ The Best Bite This Week ️ - Smoking Meat Forums Pork belly at it's best Nicely balanced, with the fatty meat and a coleslaw Nicely done I wanted to get a little crispness from vinegar, and that's why I went with mustard and hot sauce, and had pickles too I was prepared to spritz with pickle juice, but the fat cap took care of itself
Leave the Rind on or take it off before - Smoking Meat Forums Question for everyone: I have read to leave the rind on your Pork belly and I have read you can take it off before curing What is the difference? Also does any one know how to take the skin off a belly after smoking or before curing? The rind is a pain in my Pork-butt! Keith
Slicing bacon, size and direction - Smoking Meat Forums Yes with your belly it will give you a super fatty side however as you slice along the bacon it will vary I take a good look at the belly pork before I buy it to ensure that there isn't a large amount of fat at one end Sometimes that is unavoidable though and I have to trim some off Do you have an electric slicer?
Crispy Pork Belly OMG and SD sub buns with Pico de Gallo Crispy Pork Belly "OMG" and SD sub buns with Pico de Gallo and sharp mayo Done a few different pork bellies, but never really got the crispy eatable skin i wanted , until now Started with a 2 3 kg skin on belly, Let this dry ( very important ) in fridge for at least 24 hours Until the shin is dried and very pink and dried out and stiff
Fat side up or down? - Smoking Meat Forums He is generally cooking very fatty cuts of meat or cuts of meat with good fat distribution throughout (brisket, beef ribs, pork ribs, sausage, etc ) so the meat likely does not need more fat juice to drain into the meat So with a fatty cut like bacon where fat is also well distributed I went ahead and placed the fat side opposite of the heat
!!HELP!! Did I use too much Prague Powder #1? - Smoking Meat Forums Makes About 25 thick slices Ingredients 1 pound of pork belly 1 1 2 teaspoons Morton's kosher salt 1 2 teaspoon Prague powder #1 1 1 2 teaspoons ground black pepper 1 tablespoon dark brown sugar 3 tablespoons Grade B maple syrup 1 4 cup water For 20 lbs I used 10 teaspoons of Prague Powder #1 per the recipe instructions 5tsp X 20lbs = 10tsp
cold smoke (pork belly) - Smoking Meat Forums Is the OP referring to cured or uncured Pork Belly? I interpreted "Cold Smoking Pork Belly" as uncured pork belly Would this not require the cold smoking chamber temps to be kept under 40°F? Which is doable by someone with more patience and diligence than me Don
Curing Bacon w Morton Tender Quick - Smoking Meat Forums For Belly Bacon, I prefer using smoker temps of 110° to 130° for 8 to 12 hours, with smoke all but the first hour I don't worry what the IT is when my Belly Bacon is done