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Smoked Pork Belly - Need Recipe

 
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NUFins2theLeft



Joined: 06 Jun 2011
Posts: 13

PostPosted: Tue Aug 28 12 12:33 am    Post subject: Smoked Pork Belly - Need Recipe Reply with quote

Anyone have a good recipe or tip for smoking a pork belly? I've made bacon before but this time I want to try smoking it without the curing process.
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KP Duty
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Joined: 21 May 2012
Posts: 176
Location: Oklahoma City OK

PostPosted: Sat Sep 01 12 8:51 pm    Post subject: Reply with quote

I've only made bacon from belly, but I think a good rib rub, then wrap and refrigerate it for several hours, to overnight and then smoke as usual Idea . Can't wait to see how it turns out. Good Luck.
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NUFins2theLeft



Joined: 06 Jun 2011
Posts: 13

PostPosted: Sat Oct 13 12 2:42 am    Post subject: Meh. So-so Reply with quote

Ended up smoking the belly until 150 and then moved it to the oven to braise in port wine and rosemary.

Had a nice smokey flavor, but a large percentage of the fat rendered and it turned into a rich, gooey mess. Flavors were rather intense, but not my cup of tea. Probably going to stick with bacon moving forwards.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Sat Oct 13 12 2:53 am    Post subject: Reply with quote

Pork belly does well if you like fatty food, hot and fast fried in pork fat or vegetable oil.

So lay some smoke on it for 3 or 4 hours, I've smoked them whole this way, just as I bought them from the butcher, I've also skinned them and cooked them.

Then I slice into strips about 3/4" to 1", from backbone to nipples, then using a dutch oven with an inch and a half of hot oil, 375° drop those strips in, and you get some crunchy outside rendered inside meat strips. Don't crowd the pan too much, and put them in slow as they will spit and pop, take care!

It's sort of like pork jerky with some extra fat round it.
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