06-05-2016, 05:49 AM
#1
User Info
Until a few weeks ago I had no idea that you could smoke pork belly so I tried one yesterday.  It was 11.67 pounds without the skin.  I smoked it for 10 hours at 225*F and got an internal temperature of about 196*F.  Nice bark!

We had pulled pork sandwiches for dinner last night and we're having more for lunch today.

It was a hit with the family.

Seriously, I had no idea.

0 11
Reply
 06-05-2016, 06:48 AM
#2
  • Mr_Smartepants
  • Senior Member
  • Cambridgeshire, UK (CONUS post address)
User Info
Sounds delicious, but also sounds messy.  Belly pork is almost half fat so how'd you accommodate nearly 5 pounds of drippings?
We did smoked ribs last weekend, a bit overcooked but still damn tasty.  I need to do this more often.

46 1,825
Reply
 06-05-2016, 02:30 PM
#3
User Info
I have a 22.5" Weber Smokey Mountain smoker.  Drippings go into the water pan beneath the grill.  What didn't render was discarded as solid fat when I pulled the belly.

Yep it's a bit on the fatty side when you pull the meat but so is pork shoulder.  Kitchen work.  Gotta love it.  Comes with the territory.  Smile

0 11
Reply
 06-05-2016, 03:07 PM
#4
User Info
You can also make your own belly bacon with a cold smoke and curing it first. It's far superior to store bought.

Yes, pork bellies are delicious.

My preference for bacon though is buckboard bacon made with Boston butt.

32 6,369
Reply
 06-08-2016, 08:40 AM
#5
User Info
(06-05-2016, 03:07 PM)ShadowsDad Wrote: You can also make your own belly bacon with a cold smoke and curing it first. It's far superior to store bought.

Yes, pork bellies are delicious.

My preference for bacon though is buckboard bacon made with Boston butt.
^^^ +1. FAR superior.
So basically it was pulled bacon Smile
Why did you discard the fat? You could render it, or... Eat it.

1 71
Reply
 06-08-2016, 01:58 PM
#6
User Info
Yup, the Chinese eat it sparingly on a type of bread... just deliciously decadent. You don't want to eat it every day, but pig fat is NOT the evil that folks who can't understand that different fats have different properties would have us believe. Pig fat is actually beneficial in moderation. (everything in moderation)

32 6,369
Reply
 06-08-2016, 08:02 PM
#7
User Info
Oh, next time ask for the skin as well. Pork rinds anyone?

1 71
Reply
 06-10-2016, 05:16 AM
#8
User Info
Yep, I was a bit disappointed that the skin had been removed.  It can make some pretty good cracklings when smoking a pork belly from what I've read.

0 11
Reply
 08-14-2016, 01:33 AM
#9
User Info
For a low carber like me, this sounds like a plan.

Yummy....!

8 1,074
Reply
Users browsing this thread: 1 Guest(s)