First off this is not my creation but I wanted to try my hand at it. I originally saw this at our local fair at a stand touting it won best at NY fair two years in a row. Here's the start. 1 lb fresh pork belly rubbed lightly, 1 lb hatfield sweet italian sausage loaf formed about 1/4 inch thick, and 1 lb bacon.
Set up on a grill mat on my camp chef loaded with apple, oak, and hickory. I ran it on high smoke which is 225 and it held well with a weld blanket on it.
The bacon was pulled as it crisped and I cut the belly down to thinner slices for better coverage.
Had to char a bit of the fat on the fattier belly strips. Temp went up to 300 after the sausage came off.
I put a light coat of bbq sauce over the sausage before the belly strips went on and more on the strips before bacon on top. Then topped with sharp and mild cheddar then back in the smoker to melt cheese and marry fats at 250.
It's a loaf of heart attack heaven now. I bowed to it and paid homage to the swine gods. It's done here, left in a warm oven to rest while I hopped out for a beer.
I will post a shot of the finished sandwich when I get home. Happy holidays SMF, thanks for looking!
Set up on a grill mat on my camp chef loaded with apple, oak, and hickory. I ran it on high smoke which is 225 and it held well with a weld blanket on it.
The bacon was pulled as it crisped and I cut the belly down to thinner slices for better coverage.
Had to char a bit of the fat on the fattier belly strips. Temp went up to 300 after the sausage came off.
I put a light coat of bbq sauce over the sausage before the belly strips went on and more on the strips before bacon on top. Then topped with sharp and mild cheddar then back in the smoker to melt cheese and marry fats at 250.
It's a loaf of heart attack heaven now. I bowed to it and paid homage to the swine gods. It's done here, left in a warm oven to rest while I hopped out for a beer.
I will post a shot of the finished sandwich when I get home. Happy holidays SMF, thanks for looking!
