German Smoked Pork Belly

[BGKYSmoker]

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)

 

[JckDanls 07]

OK then.. since I'm first reply... I got shotgun...

 

[Smoking Allowed]

I'm in the backseat

 

[BGKYSmoker]

Getting smoke now, small amount of smoke getting through but nothing major.

 

[DRKsmoking]

The belly looks great with the herb rub etc,

But am I reading this right the machine has a smoke setting , " A SLOW COOKER / SMOKER "

Sorry I must have missed other posts with this tool
Rick when you have time , I know your cooking/ smoking in the house right now , lol
Could I get the name and model of this slow cooker. Thank You

David

 

[cptnding]

The belly looks great with the herb rub etc,

But am I reading this right the machine has a smoke setting , " A SLOW COOKER / SMOKER "

Sorry I must have missed other posts with this tool
Rick when you have time , I know your cooking/ smoking in the house right now , lol
Could I get the name and model of this slow cooker. Thank You

David

Here ya go:
https://www.smokingmeatforums.com/threads/i-could-not-pass-this-up.323092/

I have never heard of such a thing lol. Interested to see the results and how it works.

 

[DRKsmoking]

Never mind I just found you other post showing your find , now I willl go back and read that post,

Thanks

David

 

[JLeonard]

Since all the seats are full for the ride-along someone please open the trunk when hes done so I can see how this turns out!

Jim

 

[indaswamp]

I've never seen one of those indoor smokers. Wondering exactly how they work...?

 

[crazymoon]

Rick, I'm on the roof (all the seats are full) and amazed at this process !

 

[BGKYSmoker]

I'm happy with the way the slow cooker/smoker operated. Very little smoke escaping from the lid, The lid has a pretty good seal you need to press it down some. I did not use the probe.

I used 6 small chips of wood in the tray, this gave really nice smoke. I left the lid on the whole smoke and even after it shut off.

Now as for the belly?
Huge fat, would have been better for sausage grind.

What meat was in there my wife and daughter said it was good.

Next time get a better leaner belly.

Would I recommend this...Yes
I smell more smoke now after I cleaned it all up than I did while smoking.

Just a note.
DO NOT LEAVE THIS UNATTENDED WHILE USING SMOKE SETTING IN YOUR HOUSE.
I did not see any problems with the heat coil where the wood goes but you never know.

 

[BGKYSmoker]

I bet the smoker would make some real good pastrami.

 

[jcam222]

Cool tool and I'm all about pork belly any way! Cars full as well as the trunk and roof so I'll run alongside to catch a bite lol

 

[chopsaw]

I bet the smoker would make some real good pastrami.

I had that same thought yesterday when you started this thread .

 

[SmokinAl]

Only you Rick!
I’m downsizing all my stuff & you have to come up with this. If I sell my turkey fryer I just may buy one.
And pastrami does come to mind!
Al

 

[Schwarzwald Metzger]

Man, that looks spectacular. I'm always down for German BBQ.