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Belly Pork

post #1 of 7
Thread Starter 
Had some Belly Pork I trimmed off one off our hog roast pigs, only a small pig at 88lb or 40 Kilo.

Rubbed with Jeffs rub and left for 24 Hours



Smoked for 4 hours at 239F or 115'C for 5 hours, nice colour but crackling was soft, finished crackling down on BBQ to crisp up.




Smokin Monkey
post #2 of 7
Looks Great!!! What was internal temp? How did it taste?
post #3 of 7
Thread Starter 
Hi 5 O'clock, it tasted great a, but could of done with a little more time and a high temperature for 1 hour to render some of the fat out at the end.

Smokin Monkey
post #4 of 7

What would ya think about ...... 260 F for about 4 or 4.5 hours? That's  a lot of rendering/break down time. But still it would need some time on the grill at 325 F+ to get that crackly skin. I am thinking about it like and old style cooked spare rib.

 

That really looks good!

post #5 of 7

Hot smoked Belly's are so good. Just one of the," too much will kill you ", foods but the Chinese nailed the shear pleasure of it's eating calling Pork Belly...Five Layers of Heaven!...JJ

post #6 of 7
Thread Starter 
Hi Foamheart, I would agree with you needs longer, but still needs to hit the BBQ to Crisp up the crackling. The very outer layer was thin and crispy, but a good layer of fat below. Will keep working at it as we have many Pork Bellies coming my way before the end of our Hog Roast Season!

Smokin Monkey
post #7 of 7
Thread Starter 
One thing to add to first attempt at Belly Pork. When checking my home built electric smoker, I could not get the temperature above 250F.

Possible looking at wrapping in a welding blanket to help insulation, but I have put an order in for a GMG Jim Bowie, not available till end of July :-(

Will keep the electric smoker to do cold smoking for Bacon etc.

Smokin Monkey
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