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Need advice - hot smoking a pork belly?

post #1 of 6
Thread Starter 

I can really use some advice from you smokemasters....

 

At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious.

 

I want to make this at home - but make it better - you know what I mean....

 

I dont have the ability to cold smoke, and quite frankly, I'm not looking to make bacon. I prefer to hot smoke it.

 

Is there a specific cut & size I should look for?

 

What internal temp should I bring it to? How long should I plan to smoke it for? Brine it? Rub it? 

 

How do you all recommend I get from slab to delicious?

post #2 of 6

 

 

Quote:
 I'm not looking to make bacon. I prefer to hot smoke it.

 

 

This is a great post by a fellow member

 

http://www.smokingmeatforums.com/t/79038/hot-smoked-pork-belly-w-qview

 

 

 


Edited by raptor700 - 12/8/11 at 8:39pm
post #3 of 6
Quote:
Originally Posted by Big Bad Rog View Post

I can really use some advice from you smokemasters....

 

At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious.

 

I want to make this at home - but make it better - you know what I mean....

 

I dont have the ability to cold smoke, and quite frankly, I'm not looking to make bacon. I prefer to hot smoke it.

 

Is there a specific cut & size I should look for?

One with some of the rib left in. I would assume it would be a split belly and the lower half of the spares. Strange cut.

 

What internal temp should I bring it to? How long should I plan to smoke it for? Brine it? Rub it? 

 

How do you all recommend I get from slab to delicious?

MAKE BACON



JMHO

 

post #4 of 6

  Still not sure what you are trying to do but. I would take pork to at least 160 degrees.

post #5 of 6

Looking forward to seeing some Q-view on this one!

post #6 of 6

icon_cool.gif

Now I know that pork belly is the lastest craz in the culinary world right now. BUT I have ate it many different way at some pretty darn good restuarant in New York City and most of them have seemed to be first cooked in a pressure cooker. Then it is baked in the oven. We did eat it at one restaurant called Porchetta that wrwpped it around a pork loin and it was fabulous. So much so I came home and made it myself and it turned out great.

http://www.smokingmeatforums.com/t/112057/porchetta

Now a smoker would add a ton of flavor an I do have some belly in the freezer too. I think that I would smoke it maybe at 250°ish and take it to maybe 150°ish and see what happens. If you would please follow up with this thread with some pictures and tell us (me) how it came out.

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