So I just got home with my almost 13lb pork belly. This my first go at it and I thought this was a little pricey, so I'm looking for a little guidance so I don't screw it up too bad.
I've gone through the forum and most of the threads and have decided on using pops brine (14 days in the brine) and hot smoke since I don't have a cold smoke attachment. So here's my few questions:
I have 2 smokers - a MES 30 and a OK Joe Highland offset. I plan on using hot smoke until IT is 150. Sound about right? Which smoker would produce a better end product or would the difference be minimal?
As you can see, it came with the skin on. Should I remove it before brining or wait until after it's smoked?
I plan on cutting the belly into 3rds. Will the gallon brine be enough to divide equally between them or should I double it?
I plan on putting the belly pieces and brine in large Ziploc bags with as much air removed as possible then placing the bags in a tray in case of leaks. Would I be better of vac sealing them? I didn't think it would matter as long as I flipped them everyday.
Lasty, I have access to an 8 prong hanger if I use my MES, but is there noticeable difference between hanging and laying flat on the racks?
Thanks for any input and hopefully it turns out delish! I'll post more pics as I begin tomorrow.
I've gone through the forum and most of the threads and have decided on using pops brine (14 days in the brine) and hot smoke since I don't have a cold smoke attachment. So here's my few questions:
I have 2 smokers - a MES 30 and a OK Joe Highland offset. I plan on using hot smoke until IT is 150. Sound about right? Which smoker would produce a better end product or would the difference be minimal?
As you can see, it came with the skin on. Should I remove it before brining or wait until after it's smoked?
I plan on cutting the belly into 3rds. Will the gallon brine be enough to divide equally between them or should I double it?
I plan on putting the belly pieces and brine in large Ziploc bags with as much air removed as possible then placing the bags in a tray in case of leaks. Would I be better of vac sealing them? I didn't think it would matter as long as I flipped them everyday.
Lasty, I have access to an 8 prong hanger if I use my MES, but is there noticeable difference between hanging and laying flat on the racks?
Thanks for any input and hopefully it turns out delish! I'll post more pics as I begin tomorrow.
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