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

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h2so4ca

Meat Mopper
Original poster
Dec 15, 2013
174
127
Seattle WA
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. 
 
Cool---I bet that tastes Great !!  Great Color!!
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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
 
 

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. 
Thank You for the View!!!
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Looks Real Tasty!!
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Next time I do a batch of Bacon, I gotta set a piece aside, and hot smoke it another day, without curing it.

Bear
 
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.
 
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?
 
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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