- Jul 20, 2008
- 29
- 10
I got a pretty good size pork belly on the way, about a 15lber, skin on.
I want to do a couple things and figure y'all have helped my brain process a lot of the stuff before, why not this?
So, my first question... I want to take the skin off, right? Do I want to do this before smoking? I was hoping to make chicharrones with it. Is there anything special I need to do before taking that skin off or just slice that baby as close as I can to the meat? I've also never made chicharrones, but I am thinking of throwing the skin in some towels and letting it dry out, then slicing and throwing those babies in the fryer and coming up with goodness. Sound about right?
Second question... It is a straight out raw pork belly, no salt added or anything like that. So, here is my plan... I am going to take the belly, rub it down with the same rub I use for my ribs which has sugar, brown sugar, salt, pepper, paprika, a little ginger, garlic, etc and let it rest that way overnight. Throw that baby on the smoker around 240 degrees and let it go until about 165.
From there, slice that thing like brisket and make three different types of sliders... A pimento belly slider, a slaw belly slider and one more I haven't figured out in my brain yet. I want to do a chicharrone belly slider, but not sure if I will have the chicharrones perfected in time.
Thoughts/suggestions/advice?
I want to do a couple things and figure y'all have helped my brain process a lot of the stuff before, why not this?
So, my first question... I want to take the skin off, right? Do I want to do this before smoking? I was hoping to make chicharrones with it. Is there anything special I need to do before taking that skin off or just slice that baby as close as I can to the meat? I've also never made chicharrones, but I am thinking of throwing the skin in some towels and letting it dry out, then slicing and throwing those babies in the fryer and coming up with goodness. Sound about right?
Second question... It is a straight out raw pork belly, no salt added or anything like that. So, here is my plan... I am going to take the belly, rub it down with the same rub I use for my ribs which has sugar, brown sugar, salt, pepper, paprika, a little ginger, garlic, etc and let it rest that way overnight. Throw that baby on the smoker around 240 degrees and let it go until about 165.
From there, slice that thing like brisket and make three different types of sliders... A pimento belly slider, a slaw belly slider and one more I haven't figured out in my brain yet. I want to do a chicharrone belly slider, but not sure if I will have the chicharrones perfected in time.
Thoughts/suggestions/advice?
