Belly Scraps

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

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 · Posted: Apr 13 2014 Post subject:

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.

Harry Nutczak · Posted: Apr 13 2014 Post subject:

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 · Posted: Apr 20 2014 Post subject:

We used ours for sausage this winter.
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metronome · Posted: Dec 16 2014 Post subject:

2 words...
Salt Pork, smoked or unsmoked