or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Low & Slow Belly
New Posts  All Forums:Forum Nav:

Low & Slow Belly

post #1 of 12
Thread Starter 

Did a belly yesterday on the Akorn. Fresh skinned non smoked.

 

I started with frying up some bacon.

 

 

 

I needed the bacon grease for this.

 

 

I added some Scotts to the grease for basting the belly.

 

 

 

Next i took the belly from the vac bag. This one i skinned.

 

 

Ready to score the top, not too deep.

 

 

 

Had the Akorn heating steady at 225*

 

 

I basted the belly top and bottom every hour. Flipped and turned as not to burn.

 

 

Total cook time was 4 hours. Temps with the help of the TTT between 225-250.

 

 

Belly done. I wrapped in foil for 20 mins or so.

 

Pulled real nice. I did have just a tad under 1/4lb of fat i cut off.

 

My wife ate a bunch, Said this is good pork. Looks like i will do more belly than butts.

post #2 of 12

I haven't seen pulled belly before. That looks good. 

post #3 of 12
Great looking belly.... I do imagine it tastes awesome.......

Well I had to google the Maverick temp controller.... How do you like it... First time I have ever seen one......

Dave
post #4 of 12
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Great looking belly.... I do imagine it tastes awesome.......

Well I had to google the Maverick temp controller.... How do you like it... First time I have ever seen one......

Dave


Best $30 i spent in a long time. Easy simple design, no plugs, batteries, probes. Operates like a car thermostat.

post #5 of 12

Have a link?

post #6 of 12
Thread Starter 
Quote:
Originally Posted by sfprankster View Post
 

Have a link?


Just google Tip Top Temp, You will go right to it.

post #7 of 12

Awesome!!!

 

 

Thankx!!!

post #8 of 12

Pulled belly is very tasty!

post #9 of 12
Looks tasty!
post #10 of 12
Never seen Belly Pork Pulled either👍
post #11 of 12

Rick that is a first for me seeing belly pulled.

Richie

post #12 of 12

Just me, but I don't think I would ever pull a belly! Slice it 1"  wide....maybe cubed, but never pull. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Low & Slow Belly