Having had to work all Father's Day weekend, I finally get the chance to smoke some more pork bellies today.
Since my local butcher likes samples of my smoked meats(and chocolates ), he has sales that are directly influenced by my meat selection suggestions for items I want to try in my WSM. One of my favorite meats is pork belly. They are fairly quick to smoke. Generally I can have pork bellies done in a couple of hours max and they are one of the moistest, succulent and tender pieces of pork you will ever try.
Today's smoke is using two variations of marinades(top-maple bourbon, bottom-char siu) that I enjoy. I used hickory for today's smoke, more so because I also have a mini rack of beef short ribs in my WSM smoking at the same time. Both pork bellies were placed on the lower rack at 225 for the duration of the smoke. Everything was finished at just over the 2 hour mark, not including the initial fire start up.
Maple bourbon pork belly
The first, a maple bourbon pork belly that has been relaxing in the maple boubon marinade since Friday. Just over a 72 hour bath to allow the pork belly to absorb the sweet, smoky and spicy marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.
After a 40 minute rest and the beginning of a reverse sear being applied.
Chef's treat ...
Char siu pork belly
The second, a char siu pork belly, I have made previously using pork butt. This time, I let the pork belly have a relaxing overnight bath in the char siu marinade. Smoked at 225 for just under 2 hours and pulled at 150, then allowed to rest.
After a 40 minute rest and the beginning of a reverse sear/glaze being applied.
Tough to decide which variation I prefer. Both are sweet, smoky and spicy. Just going to have to force myself to eat them both, I guess...
Edited by sfprankster - 6/22/15 at 5:40pm