or Connect
New Posts  All Forums:Forum Nav:

Pork Belly IT

post #1 of 11
Thread Starter 
Smoking a pork belly for sandwiches tomorrow. I've seen most people saying IT should be around 160. I was watching BBQ Pitmasters the other day and Johnny Trigg took his pork belly to 197 IT. Any thoughts on most appropriate IT for pork belly?
post #2 of 11

I smoke mine to 150, let it rest for 30-60 minutes. Then I do a high heat(450-500), reverse sear, 3-4 minute per side. This takes the pork belly to 160-165 internal temperature. Comes out tender, juicy and never lasts very long around here. 

 

 

 

 

Just my $0.02 worth...  :icon_mrgreen::icon_mrgreen::icon_mrgreen:

post #3 of 11
Form a pellicle first... then I cold smoke mine at 70 deg. F for 4 hours.... then partially freeze and slice... then cook the slices at 275, on a rack, on a sheet pan in the oven for 25 minutes or so until crispy.... YMMV

I am assuming you are making belly bacon....
post #4 of 11
Thread Starter 
Sandwiches
post #5 of 11
Quote:
Originally Posted by Soupcan View Post

Sandwiches

Are you making bacon first.... or just plain pork belly cooked like a hunk of meat.... no cure etc....
post #6 of 11
Thread Starter 
Yea
post #7 of 11
Quote:
Originally Posted by Soupcan View Post

Yea


Yea.... what ????? You are no help... Sorry I tried to help you....
post #8 of 11
Thread Starter 
Sandwiches. Sorry
post #9 of 11
post #10 of 11
Thread Starter 
Thanks man. I thought that was what he said with going to that high of IT. Have a great weekend!
post #11 of 11
Thread Starter 
In case anyone cares I went with 250 and took it to just over 200 IT and it came out quite tasty. Should make some good sandwiches tomorrow.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork