I was wondering the ways to make smoked pork belly. I know of pork belly burns ends and bacon. Anything I am missing?
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Ways to smoke pork belly?
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I suggest cutting it into pieces small enough to fit in the wrapper, but they are hard to keep lit, and they will drip grease all over yur shirt...
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I did a trial a couple years ago, had a half-slab and cut it into 3. One I did with MMD, one I did with an Asian chili marinade, and one I did with plain old S&P, nothing else.
The Asian chili one suffered from the same problem that has happened to me every time I've done that marinade on ribs or whatever. The flavors all just disappear. There's very little flavor, and literally NO heat, in spite of how much I put into it - tons of sriracha, cayenne and chipotle, etc. But literally NO heat.
The MMD was ok, about what we've come to expect from using it so much on ribs and such.
The S&P was the best, to my utter amazement. It really allowed the flavor of the pork to take the front seat and was quite good. I was very happy with it.
Smoked them all to around 200 or so, then let them rest a bit and cut into slice, kind of like super thick bacon, about 3/8" each.
I have a whole pork belly in the freezer, I need to do something with it.
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My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
My favorite way to make pork belly is:
Slice it into about 3/8" slices
Salt and let sit about an hour
Slap on your favorite pork rub - I usually use Butt Rub for these
Smoke at 225* until about 190-195 internal if you are ready for the last step, or take it a bit higher if you're not going to eat them right away
When you want to serve them, sear them for a few minutes per side to really put them over the top. I use my griddle, but use whatever you can make really hot. These are known as "Meat Candy" and requested often in my group.
Edit: found an old pic. It’s not great but gives you the idea.Last edited by Joey877; September 7, 2021, 06:49 PM.
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Club Member
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Outdoor Cookers
- New Braunfels Offset stick burner smoker
- 22" Weber Kettle w/ SnS and vortex
- Masterbuilt ThermoTemp XL Propane smoker
- Oklahoma Joe Bronco Charcoal Barrel Drum
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- CharBroil Big Easy Oil less fryer
- CampChef Camp Stove
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- SnS
- Vortex
- 3 Thermopens
- Thermopop
- ThermoWorks Smoke
- Anova Sous Vide
- Vacuum Sealer
- Pastrami
- Bacon
- Vortex Kettle fried chicken
- Brisket
- Pork ribs of any style
- Chuckie
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
The sear at the end crunchifies the outside and further tenderizes the inside. The result is a piece of meat candy that has a crunch when you bite into it, but then it melts in your mouth.
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(and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"
Hear me out. Use your favorite brisket rub, I use Alchemist Fire Power Word Grill. Now I normally use a pork rub of course like AF Pork Ferocity. but I tried the pepper heavy brisket style and smoked at 225F to an internal of 160.
Shockingly good.
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Cookers I have:
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I like to smoke 1/2 of a belly whole. Rub it with a good pork rub, smoke at 210-220 until internal is 160. Chill overnight so I can slice it when I'm ready to cook. Slice it 3/4-1" thick, get a nice hot grill going. Now I use an orange jam and fav bbq sauce mixed together as a glaze as they are being grilled.
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Club Member
- May 2020
- 211
- Central Ohio
-
Outdoor Cookers
- New Braunfels Offset stick burner smoker
- 22" Weber Kettle w/ SnS and vortex
- Masterbuilt ThermoTemp XL Propane smoker
- Oklahoma Joe Bronco Charcoal Barrel Drum
- Weber Genesis 4 burner Propane grill
- Member's Mark Deluxe Propane griddle
- Masterbuilt Electric smoker
- CharBroil Big Easy Oil less fryer
- CampChef Camp Stove
- CampChef Camp Stove Pizza Oven
- SnS
- Vortex
- 3 Thermopens
- Thermopop
- ThermoWorks Smoke
- Anova Sous Vide
- Vacuum Sealer
- Pastrami
- Bacon
- Vortex Kettle fried chicken
- Brisket
- Pork ribs of any style
- Chuckie
My name is Josh, not Joey (surprise), and I reside in Central Ohio. I have been grilling since I could drive, and smoking for around 15 years. Over the past couple of years I have gotten more into just cooking, and really enjoy sous vide and the flat top. I find myself experimenting with different foods and new ways of cooking as an outlet to work stress. I use every piece of equipment I own regularly, with the exception of the electric smoker. That only gets brought out on occasion to make jerky.
My favorite beverage is bourbon. I typically have at least 8-10 bottles open at any given time. While I have favorites, I enjoy sampling new and different varieties.
Ok I gotta ask...when I cook the meat candy as described above, I have learned the hard way I need to take it all the way up to an internal temp of +200. Anything less and it is chewy and dry. A lot less and it is chewy, dry and fatty. Two of you have now posted to take pork belly to an internal temp of 160. Are you finishing these off for quite some time on the grill or am I missing something? Seems to me there is so much fat in belly that you need to take it to a higher temp, and slowly, unless you are slicing it as thin as bacon.
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