Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

What Am I Doing with the Pork B

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    What Am I Doing with the Pork B

    Got the Costco pork belly bc NCFish Tales told me to. Im thinking I want to smoke it on the Rec Tec but am open to any options

    #2
    Like with most new things, I like to start with something simple, then expand once I have that mental baseline. So, your idea sounds good to me!

    Comment


      #3
      You could cut it into several smaller pieces and try several different things.

      Comment


        #4
        What’s the "classic" technique for whole pork belly?

        Comment


          #5
          Here's a pretty basic one. It's for sous-vide, so assuming you don't have a SV machine, set your smoker for 250F, and take the meat to 190F internal temp. Probably on the order of 6-8 hours (that's a guess). But use the marinade etc from the recipe.

          https://amazingribs.com/tested-recip...que-pork-belly

          Someone else will probably chime in with a less speculative approach. But the above should be pretty close to what you want.

          Huskee , Spinaker - didn't you guys have some comments on doing pork belly a couple of days back?

          Comment


          #6
          Picked up one of those a couple years ago. Didn’t cure it or use any techniques to make it "bacon." Just smoked it to 145° internal, then sliced it and pan fried it like bacon. I liked it; the wife did not. She said it didn’t taste like bacon...no doubt because it wasn’t cured.

          Comment

          Announcement

          Collapse
          No announcement yet.
          Working...
          X
          false
          0
          Guest
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          Yes
          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here