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Pork Belly


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#1 Booma

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Posted 12 August 2019 - 06:37 AM

I'm obsessed with pork belly lately.

Trying all the methods

So far my favorite is.....

Hang dry the piece of belly for a few days in the fridge, before I jaccard and then heavily salt.

Into the Big Green Egg with lump charcoal at 475f for the first 45 minutes, then lowered to 350f until done.

Roughly a 2 hour cook.

So damn tasty, juicy and crunchy!!IMG_20190811_102837-01.jpeg
IMG_20190811_125839-01.jpeg IMG_20190811_125844-01.jpeg

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#2 karoo

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Posted 12 August 2019 - 07:53 AM

Excellent!! :party:


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#3 RedHotChiliPeppers

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Posted 13 August 2019 - 06:15 PM

That looks so delicious! Can you tell me what you mean by jaccard?



#4 Booma

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Posted 13 August 2019 - 06:32 PM

That looks so delicious! Can you tell me what you mean by jaccard?


Brand or name of this little gadget with lots of sharp little blades

Use it to stab lots of holes in stuff

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