Free: Contests & Raffles.
Any pig you raise at home will be far better than store the more you can pasture them.the darker the meat will be but berks are extremely good!
My issue with this thread is we dont get to see it sliced!
Is this an uncured pork belly prior to the BBQ?
Quote from: Boss .300 winmag on December 16, 2016, 05:46:24 PMIs this an uncured pork belly prior to the BBQ? yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone
Quote from: black hog on December 16, 2016, 07:55:30 PMQuote from: Boss .300 winmag on December 16, 2016, 05:46:24 PMIs this an uncured pork belly prior to the BBQ? yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the boneThat's a good way to describe the taste. But I think it's way better because of the extra fat that the belly has.
I have got to try this. How long to cook/smoke. What temp?
I'm going to cold smoke two home-raised Berk bellies this holiday. Curing now and then 5 separate 3-4 hour cold smokes. Can't wait.