pork belly question(s)

[fxsales1959]

Hey Y'all
for at least the last 5 years or so I have been buying skin-on pork belly slabs. typically about a foot square. been paying about $3.99/lb. I then process in bags with Prague #1 by the book, to cure for bacon. smoke,and refrigerate.
Before I hit the slicer for bacon, I "square up" the slab and cut the trimmings into chunks that are typically destined for pork belly tacos. That's here this post comes in.
recently I've had requests for PB tacos which are a huge hit. we watch entirely too much food channel and I'm seeing more and more PB concoctions.
I've been seeing PB in the meat section, cut into slices with the rind holding little cubes of PB meat.
I usually keep around 3-5 lbs of bacon in suck bags frozen. I can't see buying a 5lb slab and going thru th process to just have cubes for PB tacos.
So here's the question. If I buy those uncured slices of PB to use for tacos, should i just salt heavily to give a sort of taste of the bacon tidbits for immediate frying and consumption.
Even though the TV chefs don't typically smoke their PB for recipes, I don't wan to end up with bland fatty chunks of "meat" to make tacos.
Sorry so long. pic for attention.
John

 

[chilerelleno]

I don't salt or cure pork bellies for smoking much beyond a 12-48 hours dry brine. Then season with traditional Mexican seasonings, smoke and often finish with a braise.
For doing it with attached cracklin skin, I score or prick the skin, dry brine for 12-48 hours, then when time to finish the skin it's a 400°+ oven or pour hot grease over it.
Plenty of flavor involved, check out a few of my PB Taco cooks.

Pork Belly, Venison Steaks, ABTs and More

Red Fajita Smoked Pork Belly Pork belly rubbed with a mix of, 3T Lawry's Red Fajita spice mix 1T Ancho chile powder 2t Cumin, ground 2t Mexican Oregano Fire up the smoker with mesquite, temp 350°-375°, Smoke for approx 3 hours to an IT of 145°. Grilled Venison Dry brined venison...

www.smokingmeatforums.com

Now as to using those chunks, depending on size, id cook them like I do PB Burnt Ends and season appropriately for tacos.

Scrumptious Pork Belly Burnt Ends... With Bonus Package

Today I kept my smoker busy and myself too in the kitchen and on the patio. I went for broke with three entrées and a side. I'm posting these three in each one's respective sub-forum. Herb Crusted Boneless Leg of Lamb...

www.smokingmeatforums.com

 

[mneeley490]

Here's my favorite way of using pork tenderloin.

Chinese Char Siu

 

[SmokinEdge]

So here's the question. If I buy those uncured slices of PB to use for tacos, should i just salt heavily to give a sort of taste of the bacon tidbits for immediate frying and consumption.
Even though the TV chefs don't typically smoke their PB for recipes, I don't wan to end up with bland fatty chunks of "meat" to make tacos.
Sorry so long. pic for attentio

John, I get where you are coming from. I say go for it, may be pretty good actually. Personally I’d lay the fresh slices out on a cookie sheet and eyeball season with SPG or a good spicy rub, then stack the slices zip Bag them then fridge for a couple hours to over night then fry them up. Won’t know unless you try and I’d bet it will be tasty. Keep us posted.