Maple Bourbon Pork Belly

Today I’m making Maple Bourbon Pork Belly bites for Loggerhead distillery’s 5 year anniversary.
Recipe for Maple Bourbon glaze
1 cup maple syrup
1 cup bourbon
1/2 cup brown sugar
1/4 apple cider vinegar
I would probably do more maple syrup and cook that down with the brown sugar, then add the bourbon. The glaze came out kind of thin. Would like to have it a bit thicker.
Cut pork belly into strips or cubes. Season them how you like and cook till almost tender. Smoker was around 250/275. Pull them off let them cool a bit. Cut into bite size pieces and then glaze them and wrap them up and back on the smoker. Best served fresh.

[@brandonin_ny]

I’ve had pretty good luck with Wild Fork overall. Sometimes I’m a little aggravated with how their spareribs are butchered, but I’ve always been able to recover them. Although, I like their pork belly, I’ve had trouble selling it because of how much I need to charge to eek out a profit. I think last time I offered them I charged $20/lb, which is a lot in my neck of the woods.

[@_thisisdavid]

Ribs I get normally come trimmed pretty well. Actually get a little upset when they trim too much away because I want more trim for sausage. I get frustrated with the briskets I get. Sometimes the trim is so bad the only thing I can make with it and sell is chopped brisket and not feel guilty about.

[@brandonin_ny]

@@_thisisdavid I’ve had luck with their Prime Briskets, although I’ve only used probably 6 of them. Normally, I’ll use Sam’s Club briskets. I did include in my order from yesterday a couple racks of St Louis just to see. I’m not making my own sausage or anything with rib trim, so I might just use the St Louis cut instead of trimming up my own. It’s all live and learn. Best of luck to ya!