Sam's Club has Pork Bellies

I heard from a friend Sam's Club has Pork Bellies by way of a text photo showing some cubed up, being cooked down for Cracklins. I had to hit the store before they were all gone. Maybe they will continue to sell them I can't be sure, I have a "Bird in the Hand" mentality anyway so I scooped up 3.

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Now I processed these into smaller portions for freezing..........

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Cutting them up into manageable portions was the first step.

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Vacuum packing in boiling bags makes so I can So-vide a bag then cut up in cubes to fry before dipping in a Pepper Jelly sauce or pull them out and cube for Cracklin's

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This bag will be cooked down for Cracklins which is a 2 step process. The first step is to render the fat at a low temperature then remove the pork to cool a bit while turning the heat way up. Once the rendered fat is hot enough the cubes will be refried blistering the skin side and the little bits of fat surrounding the outside. While still very hot but out of the oil a toss in a good Cajun Seasonings will finish them off. I will post the process once I get to cooking them.

Sounds good, especially with pepper jelly. Please say you don't put mushrooms in the jelly :Rofl

Thanks for sharing this John!

No Mushrooms will be injured in the making of the Cracklins or Pepper-Jelly Belly.............

I'm not posting it but had to hit the recliner after making and Crushing a outstanding Pepperoni & Mushroom Pizza today. I found the big cans of Mushroom Stems & Pieces was only .22c more than the little cans at Walmart. I had so much fungus on the Pizza I didn't dare post it.

Go ahead, just because I don’t care for mushrooms others love them. Like Buckeye and DSJ.

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Originally Posted by SuperDave336

just because I don’t care for mushrooms

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Kinda "Mild" understatement wouldn't you say............

Believe you can also make burnt tips in smoker with em :cheers2

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Originally Posted by crappie carp81

Believe you can also make burnt tips in smoker with em :cheers2

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Yep , most likely the actual intended application is my guess …..
Great venison grind addition as well ….

I’m tempted, but I think I will wait for sow bellies. lol :Rofl

If you haven’t smoked a section of pork belly like a brisket, you should try it. My wife had me do one that turned out well, despite me having to smoke it a week ahead of the birthday party, freezing it because we took it on a 6 hour drive, and then having to reheat it slowly in the oven to a good eating temperature. The first two trial runs eating it after resting were great, too!