Printable View
Cracklin Pork Belly
I prepped the skin by scoring and salting, now it's air drying.
https://i.imgur.com/1Uvq61m.jpg
I also scored the bottom and applied my pork rub.
https://i.imgur.com/hdwkXzT.jpg
After air drying in the fridge for about 20 hours.
https://i.imgur.com/RkxFVN8.jpg
It went into the smoker with Cherry at 275°.
I've it on a rack steaming over apple juice.
Here in a few it'll go into a 475° oven to transform the skin into cracklins.
https://i.imgur.com/YVDLtLU.jpg
Out of the smoker after 2 hours at 275°
https://i.imgur.com/YVDLtLU.jpg
And into a 475° oven until the skin puffs into delicious cracklins.
And it was in the final couple minutes of that process that I got distracted and burnt the top of them.
https://i.imgur.com/LiMN137.jpg
So like burnt toast I tried to save them by scraping the layer of char off and trimming the sides and was somewhat rewarded with some pretty fair cracklin pork belly.
https://i.imgur.com/gSeZCyu.jpg
Not bad for almost ruining it.
https://i.imgur.com/gdvtj4H.jpg
I sure want to try to make 1 , glad you were able to make a save on it a oven has little leeway lol
I have another one air drying in the fridge for later today.
Gonna give it another go.
My taste buds are smiling, but my arteries are screaming, "No-no-no-no."
Everything in moderation.
Moderation is just for those who can't handle excess. Anything worth doing is worth overdoing. Enough is enough, and too much is just right.