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Thread: Hickory Smoked Pork Belly with Crispy Skin

  1. #1
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    Hickory Smoked Pork Belly with Crispy Skin

    This belly was salted and set in the fridge to dry 72+ hours before smoking.


    12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.




    Went in the smoker over hickory at 350 and I'll give it about 2 hours of smoke.
    Then it'll be moved in to a 475-500 oven to crisp the skin.
    chillinfish and Geno like this.
    Ragnar Benson:
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    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  2. #2
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    Out of the Smoker




    Out of the Oven, Crispy Chicharrone!


    travis, jollymon and chillinfish like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  3. #3
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    Sauced and Back Into the Oven


    And the Finale

    Okay, this was the best PB I've ever cooked.
    Better than the best Burnt Ends, just incredible.




    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

  4. #4
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    Your killing me, I've been eating leftover Turkey and Ham , same old tired stuff , I want to come over your place next year , Your Thanksgiving feast is sooooo much better.
    chillinfish and ChileRelleno like this.
    If you are going to fight, fight like you are the third monkey on the ramp to Noah's ark and brother, it's starting to rain!

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  6. #5
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    Looks absolutely divine and as Jollymon said, a huge improvement over left-over turkey and ham sammiches!
    ChileRelleno likes this.

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  8. #6
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    I'm not a big one on leftover ham unless it's country ham, that way I can fry it up with eggs for breakfast.
    But turkey, I love leftover turkey.
    I make an a extra pan of stuffing, and I fry turkey and stuffing together like a patty, then pour gravy over it.
    I can eat that for a week straight.
    Mmmm, lots of red pepper on it, side it with leftover green bean casserole.
    Mmmmmm!
    chillinfish and benhunts like this.
    Ragnar Benson:
    Never, under any circumstances, ever become a refugee.
    Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

 

 

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