Pork Belly ~ The Best Bite This Week ✔️

[thirdeye]

My markets that carry Prairie Fresh pork, are expanding their selections to include pork belly, so I had to buy one to check out. I went back to basics... using seasoned salt, cracked pepper, and a mustard/hot sauce slather (very light). No sauce, and no cubes.

I smoked it with hickory, fat side up the entire time, rotating 180° every 90 minutes. There is a water wall between the coals and the meat that I refilled several times.

Around hour #5, the internal was190°s and was somewhat tender, so I wrapped with a little butter and apple/white grape juice, and fat side up.

The charcoal was burning down, so I left it in the pit for 2-hours, then brought it in. I preheated the oven to 170°, then turned it off, and held the wrapped belly in there for 2-hours. The fat rendered nicely, and I didn't miss having a saucy glaze, or having it in cubes.

The next morning I was curious to compare cold slices, to heated slices. What to ya'll think?
Cold:

Heated

 

[JLinza]

Looks great, I could put away a few slices, for sure. Looks to me like hot or cold would be good.

 

[SmokinEdge]

Looks darn delicious to me. A good meal starts with quality meat. If it’s good, then it’s delicious. Nice work.

 

[BrianGSDTexoma]

Wow Wayne does that look good! I really need to make some of your smoked fish soon!

 

[Coreymacc]

That looks amazing, I have to try that. Ive always got 10 or 20 lbs of belly in the freezer for bacon, gonna have to steal a slab and give it a go. I noticed you scored the fat. Don't mind me just taking notes,

Corey

 

[chilerelleno]

Looks mighty tasty, the Swine is divine

 

[thirdeye]

Looks great, I could put away a few slices, for sure. Looks to me like hot or cold would be good.

I probably should have asked differently. When fatty meats are chilled you can see the fats that remain (like on a slice of cold pastrami for instance). I thought the rendering was successful because my drip pan had about 1-cup of liquid and my slices are moist and only slightly fatty. More like a slice of brisket point.

Wow Wayne does that look good! I really need to make some of your smoked fish soon!

I just smoked some steelhead for a friend of ours because her sister was visiting for a week. For several days, they made fancy bagels (red onions, capers, cream cheese etc. Then added some to creamy scrambled eggs, just shy of quiche... and even made a spread with the remainder. I went commando with my fillet and ate some some plain slices for breakfast and again for happy hour with crackers. These Gals returned the favor by making us some outstanding crab cakes.

Looks mighty tasty, the Swine is divine

Chile... you're a poet, and don't even know it.

 

[Ishi]

Nice looking and I’m sure a tasty cook!

 

[912smoker]

It looks amazing Wayne and now I've got to try it sliced! I'm following your technique soon!

Keith

 

[Jim_C]

Pork belly at it's best. Nicely balanced, with the fatty meat and a coleslaw. Nicely done.

 

[Fueling Around]

Well done or is it done well?

 

[Grillman365]

Now that looks gooood!!

 

[thirdeye]

Pork belly at it's best. Nicely balanced, with the fatty meat and a coleslaw. Nicely done.

I wanted to get a little crispness from vinegar, and that's why I went with mustard and hot sauce, and had pickles too. I was prepared to spritz with pickle juice, but the fat cap took care of itself.

On a side note, we grilled some burgers last night and there was a cup or more of rendered grease in my drip pan... and sense it was in the 90°s it was liquid.

 

[Parshooter]

Wow that looks great. I always thought pork belly was mostly fat. Wrong again. This might have to be my next smoke, after this weekends turkey breast.

 

[jcam222]

Looks super tasty! I love pork belly. I like to crisp up the slices the next day in a hot skillet.

 

[schlotz]

I'd belly up to a plate of that Wayne. Yeah still some fat there but as we all know pork fat rules! You ran 5 hours to reach 190º, at what grate temp?

 

[mneeley490]

Looks great from here! I rarely find a pork belly with that much lean on it.

 

[Fueling Around]

Looks great from here! I rarely find a pork belly with that much lean on it.

Prairie Fresh is also the local Walmart brand of pork. Not tried the pork belly, but recently ground a pork butt and the meat was very clean. I couldn't the gland when sliced up

 

[thirdeye]

Prairie Fresh is also the local Walmart brand of pork. Not tried the pork belly, but recently ground a pork butt and the meat was very clean. I couldn't the gland when sliced up

Their ground pork is marked 80/20 and is another favorite.

 

[philpom]

Excellent, pork belly is one of my favorite cuts and so forgiving. I bet that was tasty!