Pork Belly


hollyfk

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Hi All,

I'm on day 5 on my Whole30 and it's been going great so far. I have perused these forums a bit and seen in other posts that some people get fresh pork bellies and DIY bacon. Went to see our farmer today for pork and what do you know, he had a couple fresh pork bellies!

So now I have this 3.5 pounder - looks awesome. What do I do next? Friends of ours have cured their own before and are willing to let me have some of their NaNO3. Do I want to do that? Help please!!

Thanks :)

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No..you so don't need or want their nitrates. Sprinkle your belly with whatever spices you like. I do salt, pepper, smoked paprika, garlic powder and chipotle powder. Wrap it up and let it sit for 3 to 7 days. Bake it wrapped in foil) at 250 for two hours. After that, slice and fry it up. :)

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Great, thanks Susan! That's what I thought but I wanted to hear firsthand! I hated the thought of putting chemicals on this awesome meat.

You say sprinkle...not coat?

Thanks

Glad you asked that. I said sprinkle, but I put it on very heavy. Because you slice it thin, you can really go heavy. I also just remembered I also slather it with liquid smoke (wrights is compliant and easy to find) because I don't have a smoker. I am not positive that it made a difference.

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Nitrites/Nitrates are also subject to personal opinion on whether to use it or not.I use celery salt, after all, celery is a natural source of nitrites. When you buy uncured nitrite/nitrate free bacon, celery juice is used. Just a little fyi. :D

On a fun note, making your own bacon is quite fantabulous and always leaves me with a feeling of accomplishment.

A really good recipe to start you out or ya know, just make it up as you go along, like I tend to do. :o

http://www.saveur.com/article/Recipes/Home-Cured-Bacon

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Nitrites/Nitrates are also subject to personal opinion on whether to use it or not.I use celery salt, after all, celery is a natural source of nitrites. When you buy uncured nitrite/nitrate free bacon, celery juice is used. Just a little fyi.

On a fun note, making your own bacon is quite fantabulous and always leaves me with a feeling of accomplishment.

A really good recipe to start you out or ya know, just make it up as you go along, like I tend to do.

http://www.saveur.com/article/Recipes/Home-Cured-Bacon

I agree on the nitrate/nitrite additive but I see no reason to use it if you don't need to.

Sharon is the bacon expert people. :)

Sharon, I don't think I heard how your smoked pork belly experience was. Was it heavenly?

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Celery and Celery Salt actually have MORE nitrite/nitrate than the pink salt that you cure bacon with. As do a number of other vegetables. Not to mention the nitrites in your saliva.

http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon

http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

Here's a good basic bacon recipe: http://ruhlman.com/2011/02/the-forgiveness-of-cured-meat-bacon/ and http://ruhlman.com/2010/10/home-cured-bacon-2/ (just leave out the sugar on the second one).

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Celery and Celery Salt actually have MORE nitrite/nitrate than the pink salt that you cure bacon with. As do a number of other vegetables. Not to mention the nitrites in your saliva.

http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon

http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/

Here's a good basic bacon recipe: http://ruhlman.com/2011/02/the-forgiveness-of-cured-meat-bacon/ and http://ruhlman.com/2010/10/home-cured-bacon-2/ (just leave out the sugar on the second one).

That is all naturally occurring nitrate/nitrites. I will always vote for least amount of additives. :)

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Ah the smoked pork belly was scrumptious. The family loved it! I wish I had an outdoor space for my own smoker.

I am no expert my any means, I just read A LOT! I can and have spent hours upon hours researching something when I decide to make it at home.

Oh I bet it was awesome. Like it or not, you are my bacon expert. :D

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Celery and Celery Salt actually have MORE nitrite/nitrate than the pink salt that you cure bacon with. As do a number of other vegetables. Not to mention the nitrites in your saliva.

http://chriskresser....t-to-fear-bacon

http://ruhlman.com/2...tes-added-hoax/

Here's a good basic bacon recipe: http://ruhlman.com/2...red-meat-bacon/ and http://ruhlman.com/2...-cured-bacon-2/ (just leave out the sugar on the second one).

Yuppers! I have read those same articles, much respect to Chris Kresser. Like I said, it's all subject to ones own personal decision as to whether they want to use the "pink" stuff. :)

I am a huge fan of Ruhlman, he is like the Charcuterie guru! I could seriously get into curing a lot of different meats if I had the space.

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Well, I received mine and it doesn't look like the big hunk of fatty pork that's in the links. Mine looks like bacon except it's uncured. So apparently my farmer slices the pork belly into bacon-looking strips.

Do I treat this the same way (salt + spices in ziplock and turn it every other day for a week)? The seasonings will get on the slices (they're fanned out a bit, the same as bacon).

Thanks!

Terez

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You want to use unsliced pork belly for curing on your own. I would suggest asking him to not slice it next time. As is you can just fry it up, it won't have that bacon-y taste but will still be quite good. I guess if you wanted to, you could season it and let it sit for a couple of days. I am not sure how that would affect it, it could be way too salty or over seasoned. Someone else might have another opinion though on it being pre-sliced.

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Well, I received mine and it doesn't look like the big hunk of fatty pork that's in the links. Mine looks like bacon except it's uncured. So apparently my farmer slices the pork belly into bacon-looking strips.

Do I treat this the same way (salt + spices in ziplock and turn it every other day for a week)? The seasonings will get on the slices (they're fanned out a bit, the same as bacon).

Thanks!

Terez

Definitely ask him not to slice it next time. I love pork belly as is but I have not had it sliced. I say fry it up in a cast iron pan and enjoy. :)

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A local butcher "should" have it but I would call ahead to make sure, if there's a Whole Foods near, they should have it as well. Whole Foods is decent enough but I've found the one from my local butcher is much better quality, at least that's my opinion. Don't discount WF though. I'm pretty picky about pork. :)

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What the heck. I just put salt and pepper on one, then salt, pepper, paprika and garlic powder on the other one. Put them in ziplock bags flat in the fridge. (Fun trying to find flat space in the fridge!) Will turn them over from time to time and cook them in a week. Stay tuned!

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