Working on my Pork Belly recipes for an up coming competition.

h2so4ca

Meat Mopper

Original poster

Dec 15, 2013

174

127

Seattle WA

• Jun 5, 2014

• #1

This one I hung from the top rack of my WSM. I was running it at 275 - 300 deg for 6 hours. There is a rub of salt, white pepper and brown sugar. Smoked over apple wood.

11037326453_0704967b7b_o.jpg

• h2so4ca
• Jun 5, 2014

This one was cooked on my Lang at 325 deg for 5 hours with a rub of brown sugar and maple powder with white pepper. It was also

cured in Kosher salt and brown sugar for 2 hours prior to smoking. I smoked it over hickory splits.

10422094474_f193cde406_o.jpg

• h2so4ca
• Jun 5, 2014

I had about 15 people over to sample and taste the two. The bottom one cooked on the Lang had the best flavor, but the one I hung in the WSM had the best texture. Both had a nice crispy skin and if just serving to my family and friends I couldn't go wrong with either on.

But to a judge that is taking one bite, I don't know. I may have to do another test run. 

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 6, 2014

• #2

Cool---I bet that tastes Great !!  Great Color!!

I never hot smoked a Belly, but I've thought about trying a small piece, and not using any cure just to see how it tastes.

Any pics of some slices??

Bear

 

h2so4ca

Meat Mopper

Original poster

Thread starter

Dec 15, 2013

174

127

Seattle WA

• Jun 6, 2014

• #3

11037140525_93068f0cda_o.jpg

• h2so4ca
• Jun 6, 2014

I think this is the only pic of the slice. 

I cut them into cubes and added a very thin sauce and served them. All 15 lbs disappeared in about 45 min. 

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 6, 2014

• #4

h2so4ca said:

 

11037140525_93068f0cda_o.jpg

• h2so4ca
• Jun 6, 2014

I think this is the only pic of the slice. 

I cut them into cubes and added a very thin sauce and served them. All 15 lbs disappeared in about 45 min. 

Click to expand...

Thank You for the View!!!

Looks Real Tasty!!

Next time I do a batch of Bacon, I gotta set a piece aside, and hot smoke it another day, without curing it.

Bear

 

leosmith78

Smoke Blower

Dec 28, 2006

91

14

Warner Robins, GA

• Jun 8, 2014

• #5

Wow, they look wonderful...I recently came across a pork belly recipe that I'd like to try:

http://www.nwedible.com/2013/12/you-can-make-bacon-at-home.html

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 8, 2014

• #6

leosmith78 said:

 
Wow, they look wonderful...I recently came across a pork belly recipe that I'd like to try:

http://www.nwedible.com/2013/12/you-can-make-bacon-at-home.html

Click to expand...

That's cured Bacon. "h2so4ca" wasn't making Bacon for his competition practice. I think he was smoking uncured Belly.

For Bacon, This one is easier than the one you posted:

Bacon (Extra Smoky)

Bear

 

h2so4ca

Meat Mopper

Original poster

Thread starter

Dec 15, 2013

174

127

Seattle WA

• Jun 8, 2014

• #7

That is correct this was just smoked pork belly. 

If you haven't tried doing one you should. It's a lot of fun and pretty easy.

After it renders for a few hours I cube it up add a bit of a thin sweet bbq sauce and serve. Pork candy.

 

jbills5

Meat Mopper

Jul 8, 2013

187

24

Mishawaka, IN

• Jun 9, 2014

• #8

I have been wanting to try this as well.  I have seen and heard about some smoking a belly to higher temps and pull for pork belly sandwiches, but the cubes sound tasty!  What IT did you take them to?

 

h2so4ca

Meat Mopper

Original poster

Thread starter

Dec 15, 2013

174

127

Seattle WA

• Jun 9, 2014

• #9

That's a good question I never checked for an IT i did it by feel. I waited for the fat to start rendering and that was it.