Pequod Posted October 2, 2016 Report Share Posted October 2, 2016 We source some of our meat from Polyface Farm in the Shenandoah Valley, so when they ran a rare two for one sale on pork bellies, our future became clear. Polyface was highlighted prominently in Michael Pollan's book, Omnivore's Dilemma, and has since been featured in films like Food, Inc. To many, they are the prototype for how farming should be done. They believe in getting to know your farmer and your food. Meet Squeaker: Squeaker has been parted in two. The first half will be eaten today using Steve Raichlen's recipe for Pork Belly Steam Buns. Here it is rubbed up with Raichlen's 5-4-3-2-1 Asian Rub: Squeaker's other half has been rubbed with cure, black pepper, and maple syrup. This half will become bacon next week. One pork belly. Two futures. 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2016 Report Share Posted October 2, 2016 HalfSmoke, this is going to be a fun cook to watch and I'm even more fun eating it.:) Quote Link to comment Share on other sites More sharing options...
dstr8 Posted October 2, 2016 Report Share Posted October 2, 2016 subscribed Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 2, 2016 Author Report Share Posted October 2, 2016 Using the smoke pot today with one chunk hickory and a few chunks of apple. Cruising at 225 with thin blue smoke. Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 2, 2016 Author Report Share Posted October 2, 2016 A quick peak one hour in: Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2016 Report Share Posted October 2, 2016 Looking pretty but no more peaking. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2016 Report Share Posted October 2, 2016 Great looking pork belly - can we "Trade Places"? - not too disappointed - LOL Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 2, 2016 Author Report Share Posted October 2, 2016 After 5 hours low and slow we did a quick high heat sear fat side down: Slices onto some Steam Buns and topped with hoisin BBQ sauce, scallions, cucumber, and sesame seeds. Wow! The flavors are incredible. We'll do this again. 4 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2016 Report Share Posted October 2, 2016 That looks really good. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 2, 2016 Report Share Posted October 2, 2016 Super results, HalfSmoke. Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 2, 2016 Author Report Share Posted October 2, 2016 (edited) Thanks! It was super delicious, and gives me an idea of what to do with tofu since tofu and pork Belly are pretty much the same thing. Edited October 2, 2016 by HalfSmoke 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 2, 2016 Report Share Posted October 2, 2016 2 minutes ago, HalfSmoke said: gives me an idea of what to do with tofu since tofu and pork Belly are pretty much the same thing. I don't know about that statement. After me and Mrs skreef both did a test tofu cook last night I'll take the pork belly hands down any day. Not even close to the same thing IMHO. Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 2, 2016 Author Report Share Posted October 2, 2016 I must have been editing in the wink emoji as you were replying. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 3, 2016 Report Share Posted October 3, 2016 Tofu and pork belly the same lol I almost choked on my drink. I know your joking the belly looks awesome mate and I'm sure it tasted great. Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 3, 2016 Report Share Posted October 3, 2016 I saw the video of the project smoke pork belly cook and wanted to try it. You confirmed its deliciousness. Did you have to go to polyface farm to pick it up or do they have outlets? Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 3, 2016 Author Report Share Posted October 3, 2016 Polyface has a buyers club that delivers to various locations throughout Virginia. Go to http://polyfaceyum.com to find a location near you and sign up. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted October 3, 2016 Report Share Posted October 3, 2016 1 hour ago, HalfSmoke said: Polyface has a buyers club that delivers to various locations throughout Virginia. Go to http://polyfaceyum.com to find a location near you and sign up. Thanks, you can never have too many pork sources Quote Link to comment Share on other sites More sharing options...
Pequod Posted October 9, 2016 Author Report Share Posted October 9, 2016 And now the rest of the story. After a week in the cure, Squeaker's other half is smoking with a bit of hickory. Makin' bacon! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 9, 2016 Report Share Posted October 9, 2016 Lucky you, HalfSmoke, I have a slab curing as I write but I won't get to smoke it until late in the coming week. Quote Link to comment Share on other sites More sharing options...
ckreef Posted October 10, 2016 Report Share Posted October 10, 2016 Can't wait to see the final bacon. We're about to redo our small pantry and turn it into a little bigger walk-in pantry. Once done maybe I'll get a slicer since I'll have a bit more storage space. Quote Link to comment Share on other sites More sharing options...
