Bacon and Egg

tshewman

Pork Belly, Egg and Spiced Veg

Brandon_Byrd_40557

Nice. I really want to eat that. Reminds me of my "Bacon, egg, and cheese" bite.

Wet cured the pork belly, then cold smoke, then SV 48hrs @140F. Chilled, cold smoked again, chilled, sliced, and stuffed with cheese. The pickup was to deep fry them in lard and top with a gooey 64C yolk and Maldon salt.