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Skin on or skinless for smoking pork belly?

post #1 of 7
Thread Starter 

I've got access to a variety of options.  Which do you think is best?

 

"Single rub" unsalted, skinless for $3.07 a pound

Unsalted, skin on for $2.66 a pound

 

Both of these are a refrigerated, vacuum sealed pack.

 

For frozen, I can get:

Skin on $2.88 a pound

Skinless for $5.78 pound.

 

I am thinking I wanna go fresh, frozen meat sucks usually.  I'm going to smoke it and do a variety of sliders including one with pimento cheese melted over it, one glazed with a Carolina mustard/vinegar/pepper sauce and am still experimenting on the third option. 

 

Thoughts?

post #2 of 7

Skin off I don't think it makes much differance if it is frozen or fresh.Are you going to cure it?

Happy smoken.

David

post #3 of 7
Thread Starter 
Quote:

Originally Posted by themule69 View Post

Are you going to cure it?

Happy smoken.

David

I don't think so.  Just going to give it a rub and let it sit for a few hours.  Not looking to make bacon as much...

post #4 of 7

Remember to post a Qview.

David

post #5 of 7

What is the usual time for pork belly. smoking that is.. doing this for the first time.

post #6 of 7

which is better, I'm still looking for best way to smoke the pork belly, most likely skin on.what's the time limit

post #7 of 7
Quote:
Originally Posted by Ralph Clyburn View Post
 

What is the usual time for pork belly. smoking that is.. doing this for the first time.

If you are not making bacon and pulling it, treat it like a pork butt.  Got to IT of 200-205.  If you want to do something like cube, you are probably good at 190-195 IT.

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