Skin On Pork Belly

Pork Belly

Recently we posted this picture on our social media feeds, and the overwhelming response was “How did you do that?”  In truth, it ain’t hard, and much to our chagrin, the method doesn’t use any Miners Mix product at all!  Anyway, here ya go!  Enjoy.

Place in smoker, skin side up.  Apply a thick (1/4-1/2″) layer of salt on the skin surface.  Smoke 5 hours at 250 degrees.

Remove from smoker.  Salt will have formed into a solid layer.  Remove salt cap/layer.  Save for smoked salt (this is a seriously good condiment!).

Brush off the little remaining salt from the skin.  Skin will be dry but not crispy yet.

Place in oven at 465F for an hour or so to crisp up skin and so it becomes crunchy.

Remove from oven and flip upside down so you can cut through belly and then crisp skin.

The result is going to be delicious and DECADENT! We cut ours into inch and a half cubes.  One or two at a sitting is about what we can handle! Have fun, and, as always, eat well.

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About minersmix

In early 1849, Joshua Shelby was working as a cook in a fancy St. Louis restaurant. The hottest topic among the patrons there was the rivers of gold that had been found out in California. These seemingly easy pickins stoked a full-blown case of Gold Fever! The only cure was a pick axe and gold pan way up in the Sierra Nevada Mountains which lay far to the west. In mid 1849, Shelby loaded up his wagon and along with hundreds of other would-be prospectors he headed west to California. Eventually he settled in the Mother Lode region, not far from what became Yosemite National Park. Accompanied by his trusty mule Codie, and panning along the Merced River, Shelby found a little gold, but eventually grew tired of the backbreaking work. Looking around for something else to provide a living, Shelby realized that the gold mines and camps dished up awful, bland food that failed to stick to a man's ribs and about which the miners complained constantly. Falling back on his skills, recipes, and spice blends, Shelby took a job as a gold camp cook which led to local fame and a little fortune. He soon developed a reputation as a first class frontier chef famous for good 'ol fashioned home-style cooking. Joshua Shelby's trademark spice and rub blends were always chock full of flavor and new blends continuously evolved as immigrants of from far off countries arrived in the camps, some with exotic and rare spices with flavors he'd never encountered before.
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