pork belly with the skin

[metalmonkey]

Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?

 

[Bearcarver]

Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?

Some do smoke with the skin on.

I don't do it because I don't want to eat the skin on the Bacon. If I wanted to eat the skin, I would prepare it separately in one of the various methods you can find on this forum.

When I smoke my Bacon, I don't want to cure or smoke anything I'm not going to eat, and I want all the tasty smoke to go directly to the Bacon I'm going to eat, and not stop along the way to flavor the skin. You get a much better tasting Bacon when you remove the skin before smoking. IMHO

Bear

 

[tropics]

Has anyone tried smoking a pork belly with the skin still on it? I have a few oven roasting recipes where the belly is left with the skin still on but how would it do in the smoker? What would I need to think differently about or do differently?

What are you trying to make? How hot can you get your smoker to the same temp you do in the oven?

 

[b-one]

I plan on crisping mine on the gasser if needed.

 

[metalmonkey]

The intent is not to turn it into bacon but to cook it similarly to a roast. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven.

 

[Bearcarver]

The intent is not to turn it into bacon but to cook it similarly to a roast. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven.

If you don't cure it like we do for Bacon, you shouldn't be using a low temp.

Without cure, it should get to 140° IT in no less than 4 hours.

Bear

 

[metalmonkey]

Ok that makes sense. I guess I was just trying to find a new way of doing something yummy.

 

[Rafter H BBQ]

Ya could always try this with the skin....

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch