BGKYSmoker
Nepas OTBS #242
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Using the new slow cooker/smoker.
German smoked pork belly.
Here is what I'm using.
Rub the oil into the belly all sides top/bottom.
Pat on the dry.
Mix the salt, pepper, paprika, garlic powder and herbs together.
Pat the dry onto the belly.
Put in the water, peppercorn medly, bay leaves and garlic in the water.
Now rack the belly above the seasoned water. The belly is going to get steamed before the smoke.
Smoke will be some small cuts of pecan wood.
Since the slow cooker will only give me high, low and smoke functions I will have to go with high for 3 hours or until I get the IT of the belly at 165*
When I get to IT I will take the belly from the steam and prepare the wood retainer ring for smoking.
BBL
Ingredients: Feel free to adjust to your liking.
pork belly - 2 kg (4½ lb) or their abouts. Mine is 4lb
salt - 10 g (0.35 oz)
black pepper - 8 g (0.29 oz)
sweet paprika - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
garlic powder - 8 g (0.29 oz)
oil - 40 ml (1.35 fl oz)
water - 600 ml (20.3 fl oz)
bay leaves - 6 pieces
red peppercorns - 10 q (0.35 oz) black peppercorns - 10 q (0.35 oz) I used the medley mix.
garlic - 6 cloves (didnt have cloves so I went with 1 1/2T diced)
German smoked pork belly.
Here is what I'm using.
Rub the oil into the belly all sides top/bottom.
Pat on the dry.
Mix the salt, pepper, paprika, garlic powder and herbs together.
Pat the dry onto the belly.
Put in the water, peppercorn medly, bay leaves and garlic in the water.
Now rack the belly above the seasoned water. The belly is going to get steamed before the smoke.
Smoke will be some small cuts of pecan wood.
Since the slow cooker will only give me high, low and smoke functions I will have to go with high for 3 hours or until I get the IT of the belly at 165*
When I get to IT I will take the belly from the steam and prepare the wood retainer ring for smoking.
BBL
Ingredients: Feel free to adjust to your liking.
pork belly - 2 kg (4½ lb) or their abouts. Mine is 4lb
salt - 10 g (0.35 oz)
black pepper - 8 g (0.29 oz)
sweet paprika - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
garlic powder - 8 g (0.29 oz)
oil - 40 ml (1.35 fl oz)
water - 600 ml (20.3 fl oz)
bay leaves - 6 pieces
red peppercorns - 10 q (0.35 oz) black peppercorns - 10 q (0.35 oz) I used the medley mix.
garlic - 6 cloves (didnt have cloves so I went with 1 1/2T diced)