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

Discussion in 'Pork' started by h2so4ca, Jun 5, 2014.

  1. h2so4ca

    h2so4ca Meat Mopper

    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.

    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.

    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. 
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cool---I bet that tastes Great !!  Great Color!![​IMG]

    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??

  3. h2so4ca

    h2so4ca Meat Mopper

    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. 
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You for the View!!![​IMG]

    Looks Real Tasty!![​IMG]

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

  5. bearcarver

    bearcarver Smoking Guru OTBS Member

  6. h2so4ca

    h2so4ca Meat Mopper

    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.
  7. jbills5

    jbills5 Meat Mopper

    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?
  8. h2so4ca

    h2so4ca Meat Mopper

    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. 

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