anyone have some tips for smoking pork belly?

[holly]

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!

 

[tropics]

 
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!

Are you going to make Bacon,or just cook it?

Richie

 

[holly]

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]

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 !!

 

[holly]

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!

 

[SmokyMose]

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!

Go with your son's advice.
The fat won't "melt off"...

 

[drunkenmeatfist]

You can never go wrong with pork belly burnt ends.

 

[holly]

Thank you!

 

[chilerelleno]

You can never go wrong with pork belly burnt ends.

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' +/-

 

[holly]

ohh that sounds wonderful too!! Lots of ideas now---thank you everyone!!

 

[foamheart]

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

 

[chilerelleno]

One big question not yet asked, that I forgot to... Is this a skin on or off pork belly?

 

[paulgeorge]

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' +/- click here

Hey, I’m chasing crispy rind on pork belly. Has anyone gotten consistent results on the egg alone? I’m thinking of slow smoking and finishing off in a cast iron or air fryer if not. Thanks for the advice.

 

[fxsales1959]

I use mine for bacon....but
smoke at 200-250. doesn't take tong. don;t want to go much past 165 internal temp.
When do a whole belly, I trim it square after smoking and use all of those little cubes of belly for tacos. just ttake them and throw them in a cast iron skillet or similar and put a crust on them.
A little cole slaw picante in a flour tortila... and what ever taco fixins you want.

 

[DougE]

If I ain't curing it for bacon (too thin, or whatever), burnt ends are my next choice. Pork belly burnt ends are awesome.

 

[nlife]

Hey, I’m chasing crispy rind on pork belly. Has anyone gotten consistent results on the egg alone? I’m thinking of slow smoking and finishing off in a cast iron or air fryer if not. Thanks for the advice.

We cook Chinese crispy pork belly from time to time, but have never smoked it. I suppose you could use a similar technique on a smoked pork belly to get the bubbly, crispy skin if that's what you.

Essentially on the pork belly we do, you rub your spice mixture on the meat then wrap it in a foil boat, while leaving the skin exposed. Then poke the skin full of holes, but not right through to the fat or meat under the skin. Rub it with a good layer of salt and let sit for up to 30 minutes.

Scrape off the salt and rub it with a bit of rice vinegar. Place in the fridge for 24-48 hours to let the skin dry out.

When you cook the meat you cook it at a lower temperature (250-300F) to get the meat to cook, then place it under the broiler (450-500F) to crisp the skin. You really have to watch it though since it can go from puffing up nicely to very burnt, very quickly. This last step takes some practice and ensuring that you get the pork at the right height under the broiler so the crispy bubbles can form.

Without the bubbles, the skin is near rock hard.

This is what it looks like when done.