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pork belly

post #1 of 11
Thread Starter 
Had pork belly for the first time a little while ago and me and the wife loved it just ordered a pork belly never smoked one before looking for suggestions rubs brines temps and all that good stuff looking to smoke it next weekend thanks
post #2 of 11

If you cure a belly you have bacon. if not you need to treat it like any other cut of pork. Observe the 40 - 140 rule . cook to 160 to make it safe.

  I would cut it into quarters to make it easier to handle.

post #3 of 11
For a good starter brine and cure, look up Pops Brine in the search bar. That'll have you on your way to some of the best bacon ever!

I used his brine on my last batch and added some bay leaves, rubbed sage, and cracked pepper corns... Amazing stuff!
post #4 of 11
Quote:
Originally Posted by loadedwichitaMD View Post

Had pork belly for the first time a little while ago and me and the wife loved it just ordered a pork belly never smoked one before looking for suggestions rubs brines temps and all that good stuff looking to smoke it next weekend thanks

If you have eaten bacon, you have had pork belly. Now, I'm confused as to what exactly you want to do.  Take a belly and smoke it to fully cooked temp so you can eat it? Help us understand what you want to do.

post #5 of 11
Quote:
Originally Posted by AK1 View Post

If you have eaten bacon, you have had pork belly. Now, I'm confused as to what exactly you want to do.  Take a belly and smoke it to fully cooked temp so you can eat it? Help us understand what you want to do.

A lot of the fancy restaurants and food trucks serve smoked uncured belly around here and people think it is some of the best meat in the world, but then will tell you they won't eat bacon.

Usually it is smoked to temp. Some times smoked then finished in the deep fryer.

It is tasty but not worth what they charge
post #6 of 11

Hugely popular cut down here .Done all sorts of ways,including twice cooked Chinese master stock ,poached then fried/roasted that I posted way back.

I often cut a set of lines in the meat side & put in a mix of fennel seed ,garlic,rosemary ,lemon zest,cbp,salt ,EVO. & rub the rest of mix over the meat side. Then roast it or smoke it then finish it in a hot oven to crisp the skin.

Merry Xmas Mick

post #7 of 11

I get that. I'm just not sure where the OP is coming from. I can tell him all sorts of ways to do a belly. Does he want to make bacon, does he want to make chicharon??? Does he want to boil it and get that nice rubbery fat...etc.. etc.. etc...

post #8 of 11
Thread Starter 
Yes i have had bacon before many of times i know it is just cured pork belly i guess i should have put it more into layman's terms i had smoked un cured pork belly and i have never cooked one before looking to smoke it
post #9 of 11
I assumed you meant uncured .
I like the twice cooked approach because you rend a lot of the fat out of it.
That's just me.
Roasting it on a rack also works. It's just what flavours you are into .That fennel seed deal is classic Italian pork cookery,it gives a bit of a counter point to the fat to have a bit of lemon etc.
post #10 of 11
Will be cooking some Pork Belly for Christmas, will post some Pics.

Happy Christmas To All!

Smokin Monkey 🇬🇧
Edited by Smokin Monkey - 12/25/14 at 1:37am
post #11 of 11
I keep it very simple, just apply mustard to the meat side, then cover with Jeff's rub.

Add Carrot, Onion & Celery to a foil tray, add a bottle of beer, sit Belly on this.



Smoke @ 220'F for about 6 hours, then put under grill to crisp the skin.

Happy Smoking.

Smokin Monkey 🇬🇧🎅
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