Quote:
Originally Posted by pektel
Teach me how to smoke pork belly. I really want to do up a bunch before winter.
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The way I do bacon is very simple.
-Cut the skin off if it is still on
-Wash the belly well and then pat dry with paper towels
-Spinkle both sides of the belly with about 1/4 cup of Kosher salt total (not 1/4 cup per side)
-Add any other seasonings you want - I have been using some turbinado sugar
-Put belly in a non-metalic container preferably one where the liquid can collect without the belly in the liquid. I have bought a plastic "bus tub" and it works great.
-Put it in the refrigerator
-After 24 hours pour the liquid off, flip and put on about 1/2 teaspoon more salt
-Repeat the above step for a total of 5 days but only put the additional salt on once
-After the fifth day wash the belly and let it soak in water while you get the smoke fired up.
-Put the belly on the smoker at 200 (I like to use cherry or hickory for smoke)
-Pull it once the internal temp is 150 (about 3 hours)
-Refrigerate it to cool
-Slice (a slicer makes this an easy job)
-I make stacks of 8 slices on wax paper, flip it, and stack 8 more. Then I wrap the wax paper around both. I will put 3 of those into a vacuum seal bag and then freeze.
Quote:
Originally Posted by BengalMan
I need a vacuum sealer in a bad way. Can any of you recommend a good one that isn't too expensive?
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Ian, the Foodsavers are really nice, but they are relatively expensive. I bought a Seal-A-Meal years ago. After a year or so it went bad but they sent me a new one. After another year or so that one went bad... they replaced that too. I think they finally ended up replacing 4-5. The last time they told me they weren't replacing it any more!!! This one has lasted 3-4 years!!!
It is a simple, inexpensive, easy to keep clean unit. No matter what you buy I think you will find the bulk bag rolls to be the best. At Sam's etc you can buy a box with several rolls each of two different width bags. That way you can make the bags whatever length you want.
Also, it is a good idea to always precool meat before you bag it. That way you don't get the moisture pulling up on the seam as it is sealing.