tag:blogger.com,1999:blog-4241203720863630219.post7460639531886707317..comments2024-03-20T08:45:40.017-06:00Comments on The Carnivorous Food Breeze: Smoked Pork Belly! Bacon or NOT Bacon?Foodbreezehttp://www.blogger.com/profile/16664363418592997441noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4241203720863630219.post-51896202321164199812022-05-18T04:24:32.113-06:002022-05-18T04:24:32.113-06:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-12783852494596572782022-05-18T04:24:14.844-06:002022-05-18T04:24:14.844-06:00This comment has been removed by a blog administrator.EmamulMottakinhttps://www.blogger.com/profile/08027934122683474749noreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-76905307078643175112016-10-04T10:50:40.849-06:002016-10-04T10:50:40.849-06:00I made this over the weekend. Bought a 10lb. belly...I made this over the weekend. Bought a 10lb. belly from Costco. I smoked it at 250 for 2&1/2 hours, then wrapped it in foil until internal temp was 185 (about 2 more hours). I used a mixture of Apple & Cherry wood. Let it rest about an hour or so. Then I put it in the fridge overnight. Sliced it against the grain into 1/2 inch slabs. Pan seared it on both sides, and then tasted the magic! I smoke a lot, but had never done a belly before. That thing got devoured. It melts in your mouth. If there would have been 20lbs., it would have been eaten. Take your time, and enjoy this amazing cut of pork!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-34098431892354337622016-06-13T08:33:39.722-06:002016-06-13T08:33:39.722-06:00Excellent, this is great to hear!Excellent, this is great to hear!Foodbreezehttps://www.blogger.com/profile/16664363418592997441noreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-7909573413806803052016-06-13T08:27:34.680-06:002016-06-13T08:27:34.680-06:00Thank you for this Ken. I have a pellet smoker and...Thank you for this Ken. I have a pellet smoker and have always wanted to cook a pork belly on it. I followed the directions to a T and it came out fantastic!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-69190766768964959642015-09-16T05:57:35.048-06:002015-09-16T05:57:35.048-06:00Hi, we must of had a small disconnect somewhere a...Hi, we must of had a small disconnect somewhere along the line. This is definitely not bacon, it is not salted or brined. Also, 225 degrees is definitely a hot smoke. Not a cold smoke. You should try it sometime it's fantastic.Foodbreezehttps://www.blogger.com/profile/16664363418592997441noreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-18512674658524814122015-09-16T03:34:10.435-06:002015-09-16T03:34:10.435-06:00Great post! I like the before and after pictures o...Great post! I like the before and after pictures of the bacon after the cold smoke. Makes me hungry. <br /><br /><a href="http://www.muncanfoodcorp.com/" rel="nofollow">Smoked Meat Shop Astoria</a> | <a href="http://www.muncanfoodcorp.com/" rel="nofollow">Cold Smoked Salami Astoria</a>Anonymoushttps://www.blogger.com/profile/11308612707013747439noreply@blogger.comtag:blogger.com,1999:blog-4241203720863630219.post-72582371731911775932015-08-13T08:49:04.641-06:002015-08-13T08:49:04.641-06:00This was absolutely glorious. GLORIOUS!!!This was absolutely glorious. GLORIOUS!!!Anonymoushttps://www.blogger.com/profile/07505147179013488369noreply@blogger.com