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Discussion in 'Pork' started by b-one, Mar 27, 2015.
Planning to smoke a 5# belly mephis dry rub seasoning cherry and pecan wood for the smoke.
I'll tune in and watch. . .
I;m in too
Wanna see some pics too!
Seasoned and in the fridge.
Looking good already! Can't wait to see it in the smoker!
Alright got scared this may not be something I want to eat as a meal so I cut it in half. Here's a pic about 2 hours in.
Lookin good. All you need is some beans and taters.
I'm thinking just some cheesy mashers if SWMBO will eat it as dinner!:biggrin:
So it passed the test of SWMBO here's some pics.
I ate a bunch of crunchy parts with the cheesy mashers she had a sammie. I think pork belly should stay as bacon IMHO just to much work for the amount of usable meat YMMV. Think I'll have a sammich later.
Looks great, at least your willing to try new things ! Thumbs Up
oints1: for thinking outside the box !
Thanks WHB! I smoked it for about three hours then put it on the gasser for about 15 with indirect heat to melt as much fat as possible.
Hey at least we got a meal out of it and my sammich for later! And seeing I cut it in half I can always try bacon next.Thumbs Up
I'll say you passed with flying colors Great Job
Was it too fatty or didn't it cook as nice as you hoped? Maybe leaning it out next time would help. Just thinking out loud.....
I just smoked some belly a couple of weeks ago. I treated it like pulled pork and made pulled pork belly sliders. I you take it to temps like pulled pork, it ends up being just like the tasty morsels they serve from a whole hog. It was very tasty!