I finally finished my RF smoker with welded-in plates and a drain so I have been chomping at the bit the to get something smoking in it. With Father's Day being tomorrow, I had to act fast. I have been seeing all the rave of pork belly sandwiches all over the travel channel so I thought I'd give one a whirl. I went to to the pork shop near by and got a 10.4 lb. sugar and salt "cured' belly. This is not cured with nitrates at all so no #1 or anything like that.
My plan is to get the smoker going around 250 or less with some mesquite sticks ( if it's possible in this heat ), lay the belly fat side up and bring it up to around 150-155 IT. I would like to maybe do a little raw honey glaze 1/2 to 2/3 the way through just to give it some color. The center most part will be for sandwiches or just slicing and the outside edges diced up for burnt ends.
Any thoughts, recommendations etc.?
Happy Father's Day to all dads out there!!
-Pit
My plan is to get the smoker going around 250 or less with some mesquite sticks ( if it's possible in this heat ), lay the belly fat side up and bring it up to around 150-155 IT. I would like to maybe do a little raw honey glaze 1/2 to 2/3 the way through just to give it some color. The center most part will be for sandwiches or just slicing and the outside edges diced up for burnt ends.
Any thoughts, recommendations etc.?
Happy Father's Day to all dads out there!!
-Pit
