This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
I was going to smoke a belly tomorrow (first time) and was surprised that there isn’t a recipe on site except for sous vide and burnt ends… anyway I was planning to smoke at 225 to maybe 165 then wrap it with apple juice and continue to 203F?
Maybe Meathead Memphis dust for a rub? Or just salt and pepper?
I smoke plenty pork bellies (bone in and out)
Dry brine at least overnight.
MMD (I like to add some chili flakes)
Cook indirect at 130C (270F) even higher sometimes. It usually takes sround 4 -5 hours to probe tender dependant on size. I find mine probe tender anywhere from 84C upwards.
I love pork belly.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I do skin on bellies on the kettle with rotisserie. Score the Skin and rub with plenty of salt. I don't use any other rub, I prefer the taste of the meat itself, but any rub you prefer would be OK.
Here's a post from a couple of years ago with a piece of bone-in belly. I've done the same with belly without the bones.
I've been intrigued with trying bone-in skin-on belly for some time, but found it difficult to find a source. Finally hooked up with a small whole animal butcher called Orlando Meats.
I was a little taken aback by the huge varience in cooking times.
The longest was this one at 8 hours (@225F) on a pellet grill. Others were only a few hours....Since this is my first rodeo with belly, I'm going to plan on 8 hours max and put it in a cooler if it is done in half the time.
Most of the recipes are burnt ends.
I'm not doing burnt ends - or maybe I'll make a portion as burnt ends just for a taste.
I’ve done a ton of pork belly, both for me and at events (then I do 25 at a time). Never gone longer than 4 hours on any of them. I smoke ‘em at 265 (give or take)
I started in the morning expecting an 8 hour smoke. In almost no time the thermometer was at 150F. I ended up pulling it and sticking it in the fridge for 4 hours. Put it on again at 2PM and it was done at 5:00 --- total of 4 hours.
It was a little dry but strangely the second day - I put some leftovers in the microwave with BBQ sauce and it was fantastic.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
A Porchetta (pronounced por-ketta) is yet another example of the national cuisine of Italy. Like the Filipino Lechon, it is a whole pig roasted over coals until the meat is done and
Comment