Trip Report - EGL fall canoe trip 2019 - Algonquin Thanksgiving Hang.

**Jiblets** · 10-07-2019, 18:16

Originally Posted by Chard

No pizza I'm afraid.

P.S. Am I the only one that can't see Cruiser's pictures?

I don't see them either.

Originally Posted by Niagara

continually impressed at the lengths the EGL group goes to to fill a belly. Love it!!!! I have to ask nicely (ok beg if I have too) to get a lesson from Jiblet's on the pork belly recipe too from last year.

I would love to take credit for that tender smoked pork belly, but Traycer and K (forum name unknown to me) brought that. I think they mentioned it was from St. Lawrence market. If I recall correctly, it was cured, smoked and then grilled, and served sliced.

I don't know how I forgot about that pork belly as I wanted to try make some. If I were to make an attempt, I would pick a bacon cure and go a little light on the sugar as I don't recall it being very sweet, smoke it with a cherry wood to get the mahogany colour and light smoke flavour, wrap in foil and finish it the oven or smoker until it is tender when poked with a skewer (probably around 198°F-200°F, aka texas crutch). Rest and let cool so it solidifies and doesn't fall apart during the quick grill, then cool and slice with the deli slicer that I don't have.

I may have to go wander St. Lawrence market and look for that vendor.

**Cruiser51** · 10-07-2019, 18:18

Okay ...for those who can't see them, this link should work : https://photos.app.goo.gl/Me9ppvVE4QYYwHD96

**KeeWayKeno** · 10-07-2019, 18:36

Originally Posted by Cruiser51

Okay ...for those who can't see them, this link should work : https://photos.app.goo.gl/Me9ppvVE4QYYwHD96

Editor's cut .. beautiful!

**Chard** · 10-08-2019, 08:18

Home sweet home, at least for a little while.

**OneClick** · 10-08-2019, 08:21

Nice piney carpet! I really need to get up there.

**Shug** · 10-08-2019, 09:31

You fellers know how to livE!
Shug

**Niagara** · 10-08-2019, 09:34

Originally Posted by Jiblets

I would love to take credit for that tender smoked pork belly, but Traycer and K (forum name unknown to me) brought that. I think they mentioned it was from St. Lawrence market. If I recall correctly, it was cured, smoked and then grilled, and served sliced.

I don't know how I forgot about that pork belly as I wanted to try make some. If I were to make an attempt, I would pick a bacon cure and go a little light on the sugar as I don't recall it being very sweet, smoke it with a cherry wood to get the mahogany colour and light smoke flavour, wrap in foil and finish it the oven or smoker until it is tender when poked with a skewer (probably around 198°F-200°F, aka texas crutch). Rest and let cool so it solidifies and doesn't fall apart during the quick grill, then cool and slice with the deli slicer that I don't have.

I may have to go wander St. Lawrence market and look for that vendor.

my apologies to Traycer and Kate!!. I did try one with marinade of soy, brown sugar, and few other things that I roasted in oven - it was good - but not as good as the smokey goodness that i remember. i gotta re-build my smoker....