Pork Belly IT

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soupcan

Newbie
Original poster
Nov 25, 2013
12
10
Lake County, IN
Smoking a pork belly for sandwiches tomorrow. I've seen most people saying IT should be around 160. I was watching BBQ Pitmasters the other day and Johnny Trigg took his pork belly to 197 IT. Any thoughts on most appropriate IT for pork belly?
 
I smoke mine to 150, let it rest for 30-60 minutes. Then I do a high heat(450-500), reverse sear, 3-4 minute per side. This takes the pork belly to 160-165 internal temperature. Comes out tender, juicy and never lasts very long around here. 

Just my $0.02 worth...  
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Form a pellicle first... then I cold smoke mine at 70 deg. F for 4 hours.... then partially freeze and slice... then cook the slices at 275, on a rack, on a sheet pan in the oven for 25 minutes or so until crispy.... YMMV

I am assuming you are making belly bacon....
 
Last edited:
In case anyone cares I went with 250 and took it to just over 200 IT and it came out quite tasty. Should make some good sandwiches tomorrow.
 
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