The fat may taste like silk, but, theres way too much of it. Not enough meat to balance it out. This is the reverse problem i had with the picanha steak. Where that had too little fat and too much meat. Stick with the cuts that are in the happy medium with a better meat to fat ratio.
First time trying this, very flavorful. Fatty tough, bought this when it wasn’t listed for bulk. Would like to experiment with this in the future, till next time.
I bought 2 pkgs. of Frank's Iberico pork belly specifically to use for making my own bacon. Up until 2 days ago, I was a smoking virgin, being an apt.-dweller with no grill. But I bought a stovetop smoker just for the occasion & the pork belly did not disappoint! I cured it with a dry rub (Himalayan sea salt, coconut palm sugar & Jamaican jerk seasoning) for 7 days. Then I smoked it in a stovetop smoker yesterday for an hour & change, until the internal temp was 180F, which is a bit too high (150F is recommended). There was considerable shrinkage, which I anticipated. But the taste was AMAZING, best bacon I've ever had! I think I let it smoke for a little too long, but it was a big honkin' peice of pork belly. And it was very fatty, I had a lot of liquid runoff which was weird since I cured it for a full 7 days & it was firm & pretty dry before it went into the smoker. I think I'll trim off some of the fat before I cure it next time. But Frank, you could make much better bacon that I did if you start curing & smoking your Iberico pork belly yourself! Folks would be happy to pay you for some Frankie's Freerange Bacon! 🙂
The fat may taste like silk, but, theres way too much of it. Not enough meat to balance it out. This is the reverse problem i had with the picanha steak. Where that had too little fat and too much meat. Stick with the cuts that are in the happy medium with a better meat to fat ratio.
First time trying this, very flavorful. Fatty tough, bought this when it wasn’t listed for bulk. Would like to experiment with this in the future, till next time.
I bought 2 pkgs. of Frank's Iberico pork belly specifically to use for making my own bacon. Up until 2 days ago, I was a smoking virgin, being an apt.-dweller with no grill. But I bought a stovetop smoker just for the occasion & the pork belly did not disappoint! I cured it with a dry rub (Himalayan sea salt, coconut palm sugar & Jamaican jerk seasoning) for 7 days. Then I smoked it in a stovetop smoker yesterday for an hour & change, until the internal temp was 180F, which is a bit too high (150F is recommended). There was considerable shrinkage, which I anticipated. But the taste was AMAZING, best bacon I've ever had! I think I let it smoke for a little too long, but it was a big honkin' peice of pork belly. And it was very fatty, I had a lot of liquid runoff which was weird since I cured it for a full 7 days & it was firm & pretty dry before it went into the smoker. I think I'll trim off some of the fat before I cure it next time. But Frank, you could make much better bacon that I did if you start curing & smoking your Iberico pork belly yourself! Folks would be happy to pay you for some Frankie's Freerange Bacon! 🙂
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