Pork smoked sliders

rolling smk bbq

Newbie

Original poster

Sep 27, 2012

16

11

CT

• Nov 28, 2012

• #1

Hello every one. what i need to find out is this. i want to make pork sliders in my smoker, from pork belly's, i need a curing recipie that isn't real salty and has tons of flavor  to it, and about how long to leave in a cure, i don't want to over cure it. and  about how long to smoke it so its done but not over cooked, what should the internal  temp be 170 inside ? i am planning on haveing the smoker running around 200 t0 225 temp.

this is going to be my first time to try this and i don't want  it to be a flop, I will use well seasoned black cherry for wood, its been down for 3 years , I have a big reverse flow smoker a log burner home made.

thank you for the help,

Rolling smk BBQ.

Bill

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Nov 30, 2012

• #2

Bill, morning.... Are you thinking of curing belly, grinding, and smoking ??  Bacon burgers type thing ??  

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Nov 30, 2012

• #3

DaveOmak said:

Bill, morning.... Are you thinking of curing belly, grinding, and smoking ??  Bacon burgers type thing ??  

Click to expand...

That was my first thought then I realized he might be talking about slicing it. So which is it? LOL

Here's a link to a thread on roasting or smoking pork belly

http://www.smokingmeatforums.com/t/124266/pork-belly-roasted-confit-and-smoked#post_834101

 

rolling smk bbq

Newbie

Original poster

Thread starter

Sep 27, 2012

16

11

CT

• Dec 1, 2012

• #4

Dave i was thinking about smoking the belly and cutting it in chunks about the size of a coke can, i just don't want to cook it was past done. this is some thing i have been wanting to do for some time, i wanted to do this, as i do catering for a part time job, i just kind of figured it would be some thing different, like a pr thing for my customers to try it, some thing with great flavor too.

again Dave thans for the information, ill try to keep you posted on this advnture, Oh by the way iam gooing to cook a 40 lb pig on dec 15th, its going to be cold out too, this is my first try at this time of year , ill try to take pics of it in process too and send some along with picturs of my smoker a home made revese smoker.

thanks again,

Rolling smk bbq.

Pit master Bill