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Belly Scraps

 
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Smokin'Roe
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Joined: 03 Mar 2010
Posts: 73
Location: York, PA

PostPosted: Sun Apr 13 14 5:07 am    Post subject: Belly Scraps Reply with quote

I'm making some bacon with a vanilla sugar and black pepper cure. I trimmed the belly to square it up and my question is, what to do with the trimmings? I've got a nice little bit and don't want to waste it.

I was thinking of putting my normal rub I use for ribs and whatnot on it and smoking at 225° after I smoked the bacon. Any recommendations?
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ComradeQ
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Joined: 05 Jul 2012
Posts: 263
Location: Toronto, ON, Canada

PostPosted: Sun Apr 13 14 6:33 am    Post subject: Reply with quote

I usually save my pork belly trimmings for sausage making, especially good for fresh sausage as it adds a nice fat content and increases the moisture level.

If it is pure pork fat you can use it to make melt-in-your-mouth delicious lardo.

Another favourite of mine is to do Chinese Dong Po - braised pork belly - and serve it with either steam buns or on a banh mi.
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Harry Nutczak
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Joined: 01 Mar 2007
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Location: The Northwoods

PostPosted: Sun Apr 13 14 12:56 pm    Post subject: Reply with quote

I've stuffed them into a large diameter fibrous casing, and smoked it that way,
It was interesting enough where I'd do it again.

I do not trim, I use my smoked scraps for our pizza end of the menu. Nothing like a pizza with brisket, bacon, mozz & Cheddar cheese on it
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Rinngrizz
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Joined: 13 Mar 2012
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PostPosted: Sun Apr 20 14 4:43 am    Post subject: Reply with quote

We used ours for sausage this winter.
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metronome



Joined: 03 May 2013
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Location: Bells, Lone Star State

PostPosted: Tue Dec 16 14 9:31 am    Post subject: Reply with quote

2 words...
Salt Pork, smoked or unsmoked
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