Cracklin Pork Belly

Started by ChileRelleno, October 06, 2018, 02:09:02 AM

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ChileRelleno

October 06, 2018, 02:09:02 AM
Cracklin Pork Belly

I prepped the skin by scoring and salting, now it's air drying.


I also scored the bottom and applied my pork rub.


After air drying in the fridge for about 20 hours.


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.


Out of the smoker after 2 hours at 275°




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.


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.


Not bad for almost ruining it.





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."

Dominick

#1
October 06, 2018, 03:02:58 AM
Good stuff pork bellies.  Dominick
Leave the gun.  Take the cannolis.

There are two things I don't like about fishing.  Getting up early in the morning and boats.  The rest of it is fun.

Jigtosser

#2
October 06, 2018, 04:09:34 AM
No Worries Chile  :D
I've done the same a few times!
No one even noticed !  :o
They ate with reckless abandon!
You have the talent for some good eats...
Keep it up Brother,Your definitely on a roll   8)
Dan
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