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Bone-In Pork Belly

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    Bone-In Pork Belly

    Hey y’all! So this is happening tomorrow morning! Pics as I progress through the process. I will score the skin and will be rubbing it down with my take on Magic Dust (peace, love & bbq). I plan on jumping in tomorrow about 10am. I am using a cherry and pecan mix. Smoke at 220-225F until 160F. Then depending on how it looks, I will keep going unwrapped. If it looks great, wrap and continue until 195-200F. Any and all feedback is welcome!

    #2
    Pre-rub!
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      #3
      Ooooooooooh. Eeeeeeeeerrh!

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        #4
        Rubbed
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          #5
          aaaah, never did one of those but sounds like a good plan. Probe tender is what I look for instead of a certain temp. Good luck and keep the pictures coming!

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            #6
            Looks good! From my experience, I cook belly two ways:

            1. low n slow all the way until probe tender (typically at 190 F). This gives you a super tender, juicy, succulent pork belly. Always great! BUT: the skin turns out like leather, so I trim it off before.

            2. relatively hot (350 F) until meat is at 70 C / 160 F. I then ‘pop’ that skin (still attached) over super high heat to get cracklings.

            I never wrap pork belly, I prefer the better bark when running ‘nekkid’, plus the belly doesn’t dry out.

            in essence there’s a skin on vs skin off cook. Will be interesting to see how yours turn out. I’m eager to learn new stuff.

            Either way, when doing low ‘n slow I typically cook at 270F, the pork belly is very forgiving and it goes a lot faster.
            Last edited by Henrik; August 1, 2020, 11:11 PM.

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            • Ahumadora
              Ahumadora commented
              Editing a comment
              +1 I concur with Mr Sweden

            • SheilaAnn
              SheilaAnn commented
              Editing a comment
              Morning! After I posted “nekkid”, I opted to remove the skin. If you look close, you will see it folded behind the white platter. At my butcher shop, we turn the skin into dog treats. I left the silver skin on. Thanks for the feedback! More to come!

            #7
            Think Henrik describes the process well, just about the same way I'll do it..
            Look forward to see the end result SheilaAnn

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              #8
              I always remove the skin. I personally feel you get better results skin off. Bone is no problem and most times I remove the silverskin.
              If I use the skin for cracklings, I rub the skin with a bit of oil. Sprinkle with salt or a rub that has salt in, onto a baking tray and into a hot oven 200C.
              Keep an eye on the cracklings there's no time frame until done.

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                #9
                About 2.5 hours in....
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                  #10
                  Hi, does the cooking process seem to “stall”? The pork is certainly not probe tender right now, but I have been steady at 174F for a good hour and change. Any thoughts?

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                  • SheilaAnn
                    SheilaAnn commented
                    Editing a comment
                    Please disregard. I panicked before researching. 😳

                  #11
                  Ok, everything turned out good, not great, but good. It was probe tender. I rested for 45 minutes.
                  Attached Files
                  Last edited by SheilaAnn; August 2, 2020, 09:07 PM. Reason: The pics are upside down! LOL

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                    #12
                    Looks awesome,,,
                    what was it that you would have liked to have been better on this cook ?

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                    • SheilaAnn
                      SheilaAnn commented
                      Editing a comment
                      I would have wrapped it sooner. If you look closely, it was practically black. And parts of it, I had to use a butter knife to cut it. That said, I also ate off the bone and it was like buttah! The first time I did a bone-in belly, I sous vide and then finished on the grill (pre-pit master club) and felt that was much better.

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