Post by: black hog on December 14, 2016, 04:09:46 PM
Post by: Angry Perch on December 14, 2016, 04:40:22 PM
Post by: black hog on December 14, 2016, 06:26:37 PM
Wow. I'll bet that melts in your mouth!they were pretty darn good 9 hrs at 240 falling apart tender almost all fat rendered out
Post by: Southpole on December 14, 2016, 06:30:52 PM
Post by: nwwanderer on December 14, 2016, 06:58:52 PM
Post by: black hog on December 15, 2016, 03:21:29 AM
Did you raise the hog or find bellies for sale somewhere?I raised them
Post by: Angry Perch on December 15, 2016, 10:14:52 AM
Also, what type of pigs do you raise?
Post by: black hog on December 15, 2016, 10:50:28 AM
Do you do them skin on?York Berkshire cross and also purebred Berkshire
Also, what type of pigs do you raise?
Post by: nwwanderer on December 15, 2016, 11:01:34 AM
Post by: Angry Perch on December 15, 2016, 12:08:23 PM
Do you do them skin on?York Berkshire cross and also purebred Berkshire
Also, what type of pigs do you raise?
Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.
Post by: Southpole on December 15, 2016, 12:49:28 PM
That's one thing that always blows me away when we cut and wrap our pork is how beautiful dark pink the meat is. I think I read somewhere the Berkshire meat is a bit darker that most other breeds of hogs. We raised 3/4 Berk and 1/4 Duroc this year, maybe it was my imagination but I thought the meat was a bit darker in color compared to our last years Yorkshire/Landrace meat. It's ALL good though!Do you do them skin on?York Berkshire cross and also purebred Berkshire
Also, what type of pigs do you raise?
Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.
Post by: Angry Perch on December 15, 2016, 01:05:50 PM
That's one thing that always blows me away when we cut and wrap our pork is how beautiful dark pink the meat is. I think I read somewhere the Berkshire meat is a bit darker that most other breeds of hogs. We raised 3/4 Berk and 1/4 Duroc this year, maybe it was my imagination but I thought the meat was a bit darker in color compared to our last years Yorkshire/Landrace meat. It's ALL good though!Do you do them skin on?York Berkshire cross and also purebred Berkshire
Also, what type of pigs do you raise?
Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.
The sad thing is, most people want the white meat. Might as well buy boneless, skinless chicken breasts. bleck!
Post by: Southpole on December 15, 2016, 01:12:20 PM
Post by: Blacklab on December 15, 2016, 04:10:27 PM
Post by: black hog on December 15, 2016, 06:32:55 PM
Post by: h20hunter on December 15, 2016, 06:36:55 PM
Post by: Southpole on December 15, 2016, 06:44:07 PM
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!:yeah: I'm sold on the Berks. There's a reason the Japanese love the Berkshire... or Kurobuta as they call them :)
Post by: Alchase on December 15, 2016, 06:50:04 PM
My issue with this thread is we dont get to see it sliced!
Or knaw on a hunk, that pic makes my mouth water.
Post by: Bigshooter on December 16, 2016, 03:38:58 PM
Post by: Angry Perch on December 16, 2016, 05:43:54 PM
Post by: Boss .300 winmag on December 16, 2016, 05:46:24 PM
Post by: black hog on December 16, 2016, 07:55:30 PM
Is this an uncured pork belly prior to the BBQ? :dunno:yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone
Post by: Bigshooter on December 16, 2016, 08:13:03 PM
Is this an uncured pork belly prior to the BBQ? :dunno:yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone
That's a good way to describe the taste. But I think it's way better because of the extra fat that the belly has.
Post by: NOCK NOCK on December 16, 2016, 08:27:07 PM
Post by: Whitpirate on December 16, 2016, 08:37:15 PM
Post by: black hog on December 17, 2016, 04:29:12 AM
I agree I like it better than baby backs or st. Louis StyleIs this an uncured pork belly prior to the BBQ? :dunno:yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone
That's a good way to describe the taste. But I think it's way better because of the extra fat that the belly has.
Post by: black hog on December 17, 2016, 04:30:20 AM
I have got to try this. :drool: How long to cook/smoke. What temp?it really depends a bit on your smoker figure 7 hours 225 degrees pretty safe try to hit that 200 degree temperature mark internal
Post by: black hog on December 17, 2016, 04:31:41 AM
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.that will make some crazy good bacon be sure to post pictures!