Pork belly

Discussion in 'Pork' started by ralph clyburn, Jul 12, 2014.

  1. ralph clyburn

    ralph clyburn Newbie

    I'm looking for good way to smoke pork belly, this is the first time trying, I was thinking injecting the fat so it would cook down to the bacon. could use some advice. Thank You
     
  2. dandl93

    dandl93 Smoking Fanatic

    I beleive you need to go up into the upper left corner in Search and type in Bacon also go to POPs Brine.If your belly is not cured you do not have any Bacon.Plenty of great articles on this site I have learned alot and still learning every day.

    Dan
     
  3. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    When I smoke the pork belly at work I just use a dry rub and smoke at a 240-250 until it is tender and the fat has rendered out. Another method we do is the same start, but after 3hrs of smoke we then place in a pan with some liquid and wrap. Place in oven set at 290 and cook until tender. We will allow it to cool slightly and cut into the portion size desired. If reheating is needed in the smoker works or in the oven, on a grill and/or a skillet work.

    I will say the method of in a pan and wrapped you will lose some of the smoke flavor.

    Here is one of the dishes we do now do to me participating in the Throwdowns on this site. I changed it a bit, but still good.

    Orangewood smoked pork belly ( wrapped and baked with onions, ketchup and Jack Daniels)
    On a sweet corn pudding
    Topped with a BBQ relish orf the drippings from the pan.

     

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