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This belly was salted and set in the fridge to dry 72+ hours before smoking.
https://i.imgur.com/3a8wbeb.jpg
12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.
https://i.imgur.com/yK0PChW.jpg
https://i.imgur.com/39zXYOY.jpg
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.
Out of the Smoker
https://i.imgur.com/mbCOyJ3.jpg
https://i.imgur.com/VEvXA3u.jpg
Out of the Oven, Crispy Chicharrone!
https://i.imgur.com/xalJX7z.jpg
https://i.imgur.com/49rBBqt.jpg
Sauced and Back Into the Oven
https://i.imgur.com/x86uVVp.jpg
And the Finale
Okay, this was the best PB I've ever cooked.
Better than the best Burnt Ends, just incredible.
https://i.imgur.com/ZJxEfm3.jpg
https://i.imgur.com/orKwtjv.jpg
https://i.imgur.com/XF19Spe.jpg
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.
Looks absolutely divine and as Jollymon said, a huge improvement over left-over turkey and ham sammiches!
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!