Pork Belly Happiness!!!

[TNJAKE]

As if you need another reason to get one.....this is the send off meal for the 1/2 going in the freezer for later.....

put the two slices in a small fry pan and simmered covered about 20 min with chicken stock, maple syrup, and honey. Set that aside then seared the maters in the same pan the. Followed that with a sunny side egg.....
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This is pure sweet in my belly MONEY!
View attachment 483294

 

[Gonna Smoke]

Well, I've got some belly coming next week sometime. I'm not ready to cure and make bacon, yet, but will be ready to smoke some if anyone would point me towards their favorite recipe.....

 

[HalfSmoked]

On home page scroll down until you come to the pork section on down farther there is a hot bacon section. Read until your heart is content.

Warren

 

[civilsmoker]

View attachment 483295

Jake just awesome!

 

[civilsmoker]

Well, I've got some belly coming next week sometime. I'm not ready to cure and make bacon, yet, but will be ready to smoke some if anyone would point me towards their favorite recipe.....

What Warren said.......

But in addition to the above, here a couple fav of....well of mine! lol....
https://www.smokingmeatforums.com/threads/pork-belly-goodness.293685/

https://www.smokingmeatforums.com/threads/big-bald-brown-sugar-belly.284689/

 

[Gonna Smoke]

On home page scroll down until you come to the pork section on down farther there is a hot bacon section. Read until your heart is content.

Warren

I have been reading for the last hour, but most of what's there is about making brining, curing, and making bacon. I just want to make smoked belly for an appetizer or something similar. A local restaurant offers it on their menu and was trying to do something like it, it's sort of like brisket burnt ends....

 

[TNJAKE]

Type in pork belly burnt ends or pbbe to the search

 

[HalfSmoked]

If you are under the hot bacon section move to the pork section there has been many post on pork belly cooked like burnt ends.

Warren

 

[Gonna Smoke]

Type in pork belly burnt ends or pbbe to the search

Thanks, I had done a simple search for smoked pork belly and read all there was. I'll try pork belly burnt ends...

If you are under the hot bacon section move to the pork section there has been many post on pork belly cooked like burnt ends.

Warren

I haven't looked under the pork section, yet. Headed there next as that's where civil's recipe is....

 

[Gonna Smoke]

But in addition to the above, here a couple fav of....well of mine! lol....
https://www.smokingmeatforums.com/threads/pork-belly-goodness.293685/

This is kind of what I'm looking for, looks good....

 

[HalfSmoked]

There you go hope it gives you what you are looking for. A nice thing about the recipes on here is you can adjust them to your taste.

Warren

 

[Gonna Smoke]

OK, here's another that looks interesting.....

Pork Belly Burnt Ends Or?

Pork belly burnt ends in the process and final. At the 1.5 hour mark. Kettle at 275 Just off the kettle Add the butter and honey. Now bbq sauce. Cover and put back on kettle for an hour. After the hour covered, uncover and cook for 15 mins. Final.

www.smokingmeatforums.com

Couple of questions. Are these cooked over indirect heat? What were they seasoned with prior to cooking?

 

[TNJAKE]

Yes indirect. Season with favorite bbq rub. When it's time to put in pan add sauce, butter, more rub then back on the smoker

 

[civilsmoker]

OK, here's another that looks interesting.....

Pork Belly Burnt Ends Or?

Pork belly burnt ends in the process and final. At the 1.5 hour mark. Kettle at 275 Just off the kettle Add the butter and honey. Now bbq sauce. Cover and put back on kettle for an hour. After the hour covered, uncover and cook for 15 mins. Final.

www.smokingmeatforums.com

Couple of questions. Are these cooked over indirect heat? What were they seasoned with prior to cooking?

low indirect heat.....since it has a high sugar content if you go to much above 275 will cause the sugar to burn.....

edit, I also do foil packets of pre-smoked cubes and sauce.....Then I just pop them in the house oven for about an hour at 230 ish or so then bingo.....yum yum...

second edit....If you look at many of my recipe's I so a lot of after smoke pan sautee/braising, ie like the open belly samich in the thread above. This is from my days in kitchen....It gives you lots of control over the result and can reduce the time cooking. The other thing is you can get something smoked then quickly create a meal in short order for guests and such. It keeps the stress level down and they think you are a magician.....LOL

 

[Gonna Smoke]

Yes indirect. Season with favorite bbq rub. When it's time to put in pan add sauce, butter, more rub then back on the smoker

I read one of your posts where you recommended covering after saucing for tenderness? Also, the belly that I'm seeing in some of the threads appears to not have skin. I'm not sure what I'll be getting, so should I remove the skin if it's still on?

 

[TNJAKE]

I read one of your posts where you recommended covering after saucing for tenderness? Also, the belly that I'm seeing in some of the threads appears to not have skin. I'm not sure what I'll be getting, so should I remove the skin if it's still on?

I cover mine yes. I'd remove skin

 

[TNJAKE]

I sent alot of suggestions to your inbox

 

[civilsmoker]

Yup what jake said. I sear/smoke for color then second sear or cover, which is braising. you want to braise burnt ends for some time then uncover them to thicken them up or pan sauté them to get perfect......

 

[Brokenhandle]

As many ideas as you're getting you might have to order more bellies!

Ryan

 

[Gonna Smoke]

As many ideas as you're getting you might have to order more bellies!

Ryan

Now that I've found a source, hopefully getting them won't be a problem. Narrowing down the recipe and smoking techniques, well that'll require the tried and true method of "practice makes perfect".....hopefully....