How To Cure An Iron Age Pork Belly

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scrumptiouschef
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2017/03/21 10:21:00 (permalink)

How To Cure An Iron Age Pork Belly

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#1

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    ScreamingChicken
    Sirloin
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    Re: How To Cure An Iron Age Pork Belly 2017/03/24 20:16:23 (permalink)
    The bacon has a nice fat-to-lean ratio.  I'm guessing that 2 or 3 hours at smoking temperatures wasn't quite enough to fully cook it, so you fried it the traditional way?
    #2
    scrumptiouschef
    Double Chili Cheeseburger
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    Re: How To Cure An Iron Age Pork Belly 2017/03/24 21:22:16 (permalink)
    ScreamingChicken
    The bacon has a nice fat-to-lean ratio.  I'm guessing that 2 or 3 hours at smoking temperatures wasn't quite enough to fully cook it, so you fried it the traditional way?


    Yes, I just 'put smoke' on it. Then I finish it in the pan.
    #3
    Michael Hoffman
    Double-chop Porterhouse
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    Re: How To Cure An Iron Age Pork Belly 2017/03/24 21:42:32 (permalink)
    Why do you keep acquiring sick pork bellies that must be cured. Have you ever considered acquiring healthy ones?
    #4
    scrumptiouschef
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    Re: How To Cure An Iron Age Pork Belly 2017/03/25 09:15:30 (permalink)
    Michael Hoffman
    Why do you keep acquiring sick pork bellies that must be cured. Have you ever considered acquiring healthy ones?


    I'm a pork belly physician, here to cure.
    #5
    Michael Hoffman
    Double-chop Porterhouse
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    Re: How To Cure An Iron Age Pork Belly 2017/03/25 11:24:05 (permalink)
    Ah, that explains everything.
    #6
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