Smoked Pork Belly

[POP A SMOKE]

Brined, dusted and tossed on the pellet pooper at 235*. It will go about 5 hours to 205 internals and then I will pull it, shock it, and toss in the freezer overnight. Tomorrow I will slice and then SV for a couple hours prior to searing it. My first attempt with SV of a pork belly so I will run some side by side comparisons. Sitting at 185* internals now..

 

[chef jimmyj]

Not quite understanding what you are trying to accomplish here. Smoking a belly until it will be virtually falling apart, 205, and then SV cooking some more that will surely break any remaining connective tissue most likely turning the whole thing into Baby Food?...JJ

 

[SmokinAl]

Be interesting to see what happens!
Al

 

[POP A SMOKE]

One batch of honey glazed, apple wood smoked bacon candy...

 

[Jmt]

Wow! That looks awesome!

 

[POP A SMOKE]

Thankee Sai... Everyone around here goes nuts over it, so I make a batch every time I get in hot water with the missus.. which actually put me on the idea to add the SV component..which meant I had to add the shock and freeze to pull it off...