PORK MEAT MARKET RECIPES

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SMOKED AND SEARED PORK BELLY SLICES - LEARN TO SMOKE MEAT ...



Smoked and Seared Pork Belly Slices - Learn to Smoke Meat ... image

These smoked and seared pork belly slices are just what you need if you are looking for an appetizer that will take your party or get together to the next level. It's like bacon on steroids and you'll wonder why you've never made these before!

Provided by Jeff Phillips

Categories     Appetizer

Total Time 220 minutes

Prep Time 130 minutes

Cook Time 90 minutes

Number Of Ingredients 3

3-4 lbs pork belly slices ((¼ thick is perfect))
Kosher salt ((for the dry brine))
Jeff's original rub recipe

Steps:

  • Lay the strips of pork belly on a flat sheet pan for dry brining.
  • Sprinkle salt on the top side of the meat at about 10% coverage then place in the fridge for 1 hour.
  • Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour.
  • After the 2nd hour, the meat is ready to be seasoned with the original rub.
  • Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over.
  • Smoke the pork belly slices at 240°F for approximately 90 minutes or until they reach an internal temperature of 200-205 °F as measured by an instant-read hand-held digital thermometer such as the Thermapen or ThermoPop.
  • When finished, remove them from the smoker and let them cool for about an hour. You can also place them in the fridge to cool for longer if you are making them ahead of time.
  • Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened.
  • Serve immediately.

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From farewaymeatmarket.com
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From my.morrisons.com
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From hillsmeatmarket.com
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Pork is the culinary name for the meat of the domestic pig (Sus scrofa domesticus).It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork…
From en.m.wikipedia.org
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From houghtonmeatmarket.com
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From wholefoodsmarket.com
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From insanelygoodrecipes.com
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From insanelygoodrecipes.com
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From congermeatmarket.com
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From congermeatmarket.com
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From goya.com
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From amazingribs.com
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From wholefoodsmarket.com
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From farmersfreshmeat.com
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From myersmeatmarket.com
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From tasteofhome.com
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From weeksmeatmarket.com
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From pilipinasrecipes.com
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From allrecipes.com
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Apr 25, 2019 · Using preseasoned pork tenderloin gives us flavorful, quick and satisfying meals without a big mess or leftovers. I have used all flavors of pork tenderloin for this recipe. Making the …
From tasteofhome.com
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From weeksmeatmarket.com
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For making this Pork Barbecue Recipe, Pork should be marinated in soy sauce, crushed garlic, calamansi juice, black pepper, brown sugar, banana ketchup, and a can of Sprite or 7-Up. Refrigerate for at least one hour or up to overnight. After I marinate and refrigerate the pork, I allow the meat …
From pilipinasrecipes.com
See details


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Peppered and seasoned pork using Lawry's seasoning, browned the meat. Chopped med onion added to bottom of slow cooker. Added one can of beef broth and 1/2cup of your favorite BBQ Sauce (a good sauce also makes the difference in taste, we prefer a sweet/spicy sauce)-cooked in slow cooker on low for 3-4 hours, until meat …
From allrecipes.com
See details


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From tuttlesmeatmarket.com
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From panlasangpinoymeatrecipes.com
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From lamichoacanameatmarket.com
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From smokedmeatsunday.com
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From woolworths.com.au
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From billkampsmeatmarket.com
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From frankfelton.com
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