Smoky Mick wrote:Im wondering if fresh cured belly can be cold smoked rather than cooked before slicing and frying?
The stuff in the shopps doesnt look hot cooked at all??
Mick (and Kevin)
Now, it needs to be cooked, or big trouble in little intestine!!.....regardless if you are cooking it again later.
Low Hot smoke it as long as you can to an internal temp of a bees backside under 66C (151F)....at 66C the moisture in the cells expands to the point where the cells explode and the moisture is loose inside the meat. Do this and it will still look "raw". The longer you can hold it at around 63/64C the more the collagens will convert to gelatine and the more luscious it will be.
PS. Good work Kevin! Nice to see the Imperial Kamado getting a run, I've just ordered the last parts for mine, now the restoration begins!
Cheers
Chris
