Pork belly on the bbq

[black hog]

For my crew

[Angry Perch]

Wow. I'll bet that melts in your mouth!

[black hog]

Wow. I'll bet that melts in your mouth!

they were pretty darn good 9 hrs at 240 falling apart tender almost all fat rendered out

[Southpole]

Wow, you're talking my food language now!!! 

[nwwanderer]

Did you raise the hog or find bellies for sale somewhere?

[black hog]

Did you raise the hog or find bellies for sale somewhere?

I raised them

[Angry Perch]

Do you do them skin on?

Also, what type of pigs do you raise?

[black hog]

Do you do them skin on?

Also, what type of pigs do you raise?

York Berkshire cross and also purebred Berkshire

[nwwanderer]

Thanks for the reply, looks amazing.  With enough smoke they would appear cured like bacon and be much improved over most of the store stuff

[Angry Perch]

Do you do them skin on?

Also, what type of pigs do you raise?

York Berkshire cross and also purebred Berkshire

Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.

[Southpole]

Do you do them skin on?

Also, what type of pigs do you raise?

York Berkshire cross and also purebred Berkshire

Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.

That's one thing that always blows me away when we cut and wrap our pork is how beautiful dark pink the meat is. I think I read somewhere the Berkshire meat is a bit darker that most other breeds of hogs. We raised 3/4 Berk and 1/4 Duroc this year, maybe it was my imagination but I thought the meat was a bit darker in color compared to our last years Yorkshire/Landrace meat. It's ALL good though!

[Angry Perch]

Do you do them skin on?

Also, what type of pigs do you raise?

York Berkshire cross and also purebred Berkshire

Yum, real pigs! You must just chuckle at the white meat pork in the grocery stores.

That's one thing that always blows me away when we cut and wrap our pork is how beautiful dark pink the meat is. I think I read somewhere the Berkshire meat is a bit darker that most other breeds of hogs. We raised 3/4 Berk and 1/4 Duroc this year, maybe it was my imagination but I thought the meat was a bit darker in color compared to our last years Yorkshire/Landrace meat. It's ALL good though!

The sad thing is, most people want the white meat. Might as well buy boneless, skinless chicken breasts. bleck!

[Southpole]

Sad indeed 

[Blacklab]

 my mouth is watering

[black hog]

Any pig you raise at home will be far better than store the more you can pasture them.the darker the meat will be but berks are extremely good!

[h20hunter]

My issue with this thread is we dont get to see it sliced!

[Southpole]

Any pig you raise at home will be far better than store the more you can pasture them.the darker the meat will be but berks are extremely good!

I'm sold on the Berks. There's a reason the Japanese love the Berkshire... or Kurobuta as they call them 

[Alchase]

My issue with this thread is we dont get to see it sliced!

Or knaw on a hunk, that pic makes my mouth water.

[Bigshooter]

I love pork belly.  Skin on is my favorite.

[Angry Perch]

There's nothing quite like cracking off a piece of crispy skin with some melt in your mouth fatty goodness attached.

[Boss .300 winmag]

Is this an uncured pork belly prior to the BBQ? 

[black hog]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

[Bigshooter]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.

[NOCK NOCK]

I have got to try this.  How long to cook/smoke. What temp?

[Whitpirate]

I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.

[black hog]

Is this an uncured pork belly prior to the BBQ? 

yes it's a fresh uncured belly seasoned with my pork rub then bbqd imagine baby back ribs without the bone

That's a good way to describe the taste.  But I think it's way better because of the extra fat that the belly has.

I agree I like it better than baby backs or st. Louis Style

[black hog]

I have got to try this.  How long to cook/smoke. What temp?

it really depends a bit on your smoker figure 7 hours 225 degrees pretty safe try to hit that 200 degree temperature mark internal

[black hog]

I'm going to cold smoke two home-raised Berk bellies this holiday.  Curing now and then 5 separate 3-4 hour cold smokes.  Can't wait.

that will make some crazy good bacon be sure to post pictures!