or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Working on my Pork Belly recipes for an up coming competition.
New Posts  All Forums:Forum Nav:

Working on my Pork Belly recipes for an up coming competition.

post #1 of 9
Thread Starter 

This one I hung from the top rack of my WSM. I was running it at 275 - 300 deg for 6 hours. There is a rub of salt, white pepper and brown sugar. Smoked over apple wood.

 

 

This one was cooked on my Lang at 325 deg for 5 hours with a rub of brown sugar and maple powder with white pepper. It was also

cured in Kosher salt and brown sugar for 2 hours prior to smoking. I smoked it over hickory splits.

 

 

I had about 15 people over to sample and taste the two. The bottom one cooked on the Lang had the best flavor, but the one I hung in the WSM had the best texture. Both had a nice crispy skin and if just serving to my family and friends I couldn't go wrong with either on.

But to a judge that is taking one bite, I don't know. I may have to do another test run. 

post #2 of 9

Cool---I bet that tastes Great !!  Great Color!!:drool

 

I never hot smoked a Belly, but I've thought about trying a small piece, and not using any cure just to see how it tastes.

 

Any pics of some slices??

 

 

Bear

post #3 of 9
Thread Starter 

 

I think this is the only pic of the slice. 

 

I cut them into cubes and added a very thin sauce and served them. All 15 lbs disappeared in about 45 min. 

post #4 of 9
Quote:
Originally Posted by h2so4ca View Post
 

 

I think this is the only pic of the slice. 

 

I cut them into cubes and added a very thin sauce and served them. All 15 lbs disappeared in about 45 min. 

 

Thank You for the View!!!Thumbs Up

 

Looks Real Tasty!!:drool

 

Next time I do a batch of Bacon, I gotta set a piece aside, and hot smoke it another day, without curing it.

 

 

Bear

post #5 of 9

Wow, they look wonderful...I recently came across a pork belly recipe that I'd like to try:

 

http://www.nwedible.com/2013/12/you-can-make-bacon-at-home.html

post #6 of 9
Quote:
Originally Posted by leosmith78 View Post
 

Wow, they look wonderful...I recently came across a pork belly recipe that I'd like to try:

 

http://www.nwedible.com/2013/12/you-can-make-bacon-at-home.html

 

That's cured Bacon. "h2so4ca" wasn't making Bacon for his competition practice. I think he was smoking uncured Belly.

 

For Bacon, This one is easier than the one you posted:

 
 
 
Bear
post #7 of 9
Thread Starter 

That is correct this was just smoked pork belly. 

If you haven't tried doing one you should. It's a lot of fun and pretty easy.

 

After it renders for a few hours I cube it up add a bit of a thin sweet bbq sauce and serve. Pork candy.

post #8 of 9

I have been wanting to try this as well.  I have seen and heard about some smoking a belly to higher temps and pull for pork belly sandwiches, but the cubes sound tasty!  What IT did you take them to?

post #9 of 9
Thread Starter 

That's a good question I never checked for an IT i did it by feel. I waited for the fat to start rendering and that was it. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Working on my Pork Belly recipes for an up coming competition.