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What Am I Doing with the Pork B

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    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

    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!


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


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


          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.


          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?


          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.



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