Pork Belly IT

Discussion in 'Pork' started by soupcan, Jul 3, 2015.

  1. Smoking a pork belly for sandwiches tomorrow. I've seen most people saying IT should be around 160. I was watching BBQ Pitmasters the other day and Johnny Trigg took his pork belly to 197 IT. Any thoughts on most appropriate IT for pork belly?
     
  2. I smoke mine to 150, let it rest for 30-60 minutes. Then I do a high heat(450-500), reverse sear, 3-4 minute per side. This takes the pork belly to 160-165 internal temperature. Comes out tender, juicy and never lasts very long around here. 

    Just my $0.02 worth...  [​IMG][​IMG][​IMG]
     
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Form a pellicle first... then I cold smoke mine at 70 deg. F for 4 hours.... then partially freeze and slice... then cook the slices at 275, on a rack, on a sheet pan in the oven for 25 minutes or so until crispy.... YMMV

    I am assuming you are making belly bacon....
     
    Last edited: Jul 3, 2015
  4. Sandwiches
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Are you making bacon first.... or just plain pork belly cooked like a hunk of meat.... no cure etc....
     
  6. Yea
     
  7. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member


    Yea.... what ????? You are no help... Sorry I tried to help you....
     
  8. Sandwiches. Sorry
     
  9. Thanks man. I thought that was what he said with going to that high of IT. Have a great weekend!
     
  10. In case anyone cares I went with 250 and took it to just over 200 IT and it came out quite tasty. Should make some good sandwiches tomorrow.
     

Share This Page