Post by: 92xj on February 14, 2016, 06:36:10 PM
I got a 14 pound pork belly from the butcher.
Cut my two 5 pound slabs out for bacon and had a 4 pound slab left over.
Score the skin deep, well within the meat and fat but not all the way through.
Season with your favorite pork rub on the meat/fat side.
Set smoker to 265.
Place belly skin side UP on smoker.
Smoke for 3 hours. (Mine hit 145 internal temp at this point)
Place in tin foil tray and put in a half cup of juice, all I had was cran-raspberry juice.
Cover tightly in foil and leave for an hour and a half.
I was shooting for 200 internal temp.
After an hour and a half I opened the foil, temped at 202.
Pulled foil completely off and drizzled with honey and left on the smoker for 10 minutes.
Pulled off smoker, sliced and eat.
I was going to cut pieces and drop in a cast iron skillet to crisp the sides but the wife was eating off the chopping block so we stood there and ate dinner.
Enjoy. I highly recommend this.
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Post by: brewzer13 on February 14, 2016, 06:55:14 PM
Post by: skipjack on February 14, 2016, 07:11:39 PM
Post by: 92xj on February 14, 2016, 07:19:26 PM
Not sure how much the bellies should cost but I have been getting them at Costco... I have been trying to figure out how to make bacon like a local butcher bun not having much luck...
I'll post up what I do next Friday. I just put my pork belly in the fridge with it's bacon cure for the next 4 days. They will come out of the cure on Thursday and sit in water till Friday morning for the smoking process.
Post by: Alchase on February 15, 2016, 09:48:36 AM
Post by: Timberstalker on February 15, 2016, 11:17:33 AM
Post by: Blacklab on February 15, 2016, 01:10:11 PM
Post by: Gobble Doc on February 15, 2016, 01:38:12 PM
Post by: NOCK NOCK on February 15, 2016, 05:02:56 PM
Post by: Elkrunner on February 15, 2016, 05:09:48 PM
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Post by: 92xj on February 15, 2016, 06:39:09 PM
So does it taste like bacon, or more like a pork roast?
Not like bacon at all. There was no cure on this piece. Taste like perfectly rendered sweet pulled pork. Hard to describe. It melts in your mouth.
Post by: Bigshooter on February 19, 2016, 05:17:17 AM
Post by: 92xj on February 19, 2016, 08:07:39 AM
I have been looking for months now for skin on pork belly's. Pork belly with a crispy skin is a whole different kind of pork experience.
Cash and Carry in Kennewick has skin on. Don't think thats close to you, but if you have one over there it might be worth asking
Post by: kreed93 on February 19, 2016, 10:35:07 AM
Post by: PlateauNDN on February 20, 2016, 11:09:53 PM