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pork belly with the skin

post #1 of 8
Thread Starter 
Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?
post #2 of 8
Quote:
Originally Posted by metalmonkey View Post

Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?

 

Some do smoke with the skin on.

I don't do it because I don't want to eat the skin on the Bacon. If I wanted to eat the skin, I would prepare it separately in one of the various methods you can find on this forum.

 

When I smoke my Bacon, I don't want to cure or smoke anything I'm not going to eat, and I want all the tasty smoke to go directly to the Bacon I'm going to eat, and not stop along the way to flavor the skin. You get a much better tasting Bacon when you remove the skin before smoking. IMHO

 

 

Bear

post #3 of 8
Quote:
Originally Posted by metalmonkey View Post

Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?

What are you trying to make? How hot can you get your smoker to the same temp you do in the oven?

post #4 of 8
I plan on crisping mine on the gasser if needed.
post #5 of 8
Thread Starter 
The intent is not to turn it into bacon but to cook it similarly to a roast. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven.
post #6 of 8
Quote:
Originally Posted by metalmonkey View Post

The intent is not to turn it into bacon but to cook it similarly to a roast. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven.

 

If you don't cure it like we do for Bacon, you shouldn't be using a low temp.

Without cure, it should get to 140° IT in no less than 4 hours.

 

 

Bear

post #7 of 8
Thread Starter 
Ok that makes sense. I guess I was just trying to find a new way of doing something yummy.
post #8 of 8
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