I just got some pork belly from the butcher, who specially got it for me. He was not versed in how to cook it. Anyone have any tips on doing it? i have around 3 pounds...thanks in advance!
anyone have some tips for smoking pork belly?
- Thread starter holly
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LOL I'm going to eat it...i want to cook it for meals. not bacon. I actually took a trip to Disney in the spring and had some pork belly at one of the really high end fancy restaurants..the Grand Floridian. It was the most wonderful meat ever...and it was smoked. No clue on cooking temp or what to cook it to internally. I'm really new at smoking meat...
smokin pop-pop
Meat Mopper
You can do pretty much anything you want with it . you can dry rub , marinate the outside ( kinda like brining ) or even do an injection marinade.
As far as smoking I would stay at around 165-180 degrees so you don't start rendering the fat , it will just start melting off.
As for IT I would make sure you hit at least 145 with a GOOD probe thermometer. GOOD LUCK AND HAVE FUN !!
As far as smoking I would stay at around 165-180 degrees so you don't start rendering the fat , it will just start melting off.
As for IT I would make sure you hit at least 145 with a GOOD probe thermometer. GOOD LUCK AND HAVE FUN !!
Thank you!! just got off the phone with my son he said about the same thing. 225-230 smoker temp to internal of 160-165, just use my regular rub. I think he's only ever done one but said his came out really good...
Just dont want to screw up an expensive (to me) piece of meat!
Just dont want to screw up an expensive (to me) piece of meat!
This! Thumbs Up
I'm making some tomorrow. :yahoo:
Cut into 1''-2" chunks
Rub
Smoke at 225'-240' over Apple, Cherry or Hickory
IT of 130'-140', pull, pan, add more rub and BBQ sauce, cover
Return to smoker and bring IT to 165' +/-
You might try this, its was really delicious. Its was over the top good.
http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart
Cracklin's is good stuff too.
http://www.smokingmeatforums.com/t/189822/cracklins-by-foamheart
I had some sides in the freezer to play with, wanted to try burnt ends, but Brother in Law didn't get the door clased last time he was here I smelled "That smell" about a week later. I trashed everything and took 2 showers...LOL Cleanest that freezer has been in years...LOL
http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart
Cracklin's is good stuff too.
http://www.smokingmeatforums.com/t/189822/cracklins-by-foamheart
I had some sides in the freezer to play with, wanted to try burnt ends, but Brother in Law didn't get the door clased last time he was here I smelled "That smell" about a week later. I trashed everything and took 2 showers...LOL Cleanest that freezer has been in years...LOL
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