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Porchetta - bacon instead of port belly

post #1 of 3
Thread Starter 

25 year smoker....first post.  Just found this forum

 

Planning on trying to make my first Porchetta this weekend using a pork loin.   Has anyone tried using a bacon wrap on this instead of the normal pork belly?  If so any suggestions?

 

In most supermarkets will not carry pork belly unless special ordered and bacon is ready off the shelf

post #2 of 3

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

 

Gary

post #3 of 3
Thread Starter 

Did not get much response from the group on the substitution of bacon for pork belly when making porchetta, that worked out because it made me so nervous about the substitution that I had my son track down a pork belly at meat processor on Saturday.  Definitely worth the extra effort

 

6 hour brine, 1 hour of season prep and rolling, sit it overnight, 5 hours on my M7P at 240 F to get internal to 143 ......1 hour  wrapped.....and then onto my Charbroil grill at 550 F for 15 minutes to crisp up the outside belly.

 

Had about a dozen family and friends for dinner last night, all loved it and want to know when I am making it again.

 

 

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