Any tips?
I’ve never done it and want to try.
Any tips?
Skin off.Christine Huang wrote: ↑September 12th, 2019, 8:22 pm Hi Dan,
Skin on or off Belly? Are you looking to make bacon?
TimF wrote: ↑June 28th, 2018, 6:24 am I smoked 11 pounds of pork belly yesterday. I got it at Costco and cut it in half for easy handling. I followed David Chang's instructions for the most part. I coated both sides with a 50/50 mix of kosher salt and cane sugar. I let that sit in the fridge overnight.
I cooked it at 300F for about 2 hours with a mix of oak and hickory. Then I cranked the smoker up as far as it would go, which turns out to only be about 380, until the internal temp got to 190 -- another hour or so.
I served slices of the pork on steamed pork buns coated with hoisin. It was very tasty. These things are *extremeley* rich. I could eat so many of them but I'm pretty sure I would hate myself aftward.
Overall I was pretty happy with the first time results. I think in the future I might just cook at 300 until it gets to 185 and then finish under the broiler to get a crispier skin.
belly.jpeg
Ooo dang I missed that post!Christine Huang wrote: ↑September 16th, 2019, 11:03 amTimF wrote: ↑June 28th, 2018, 6:24 am I smoked 11 pounds of pork belly yesterday. I got it at Costco and cut it in half for easy handling. I followed David Chang's instructions for the most part. I coated both sides with a 50/50 mix of kosher salt and cane sugar. I let that sit in the fridge overnight.
I cooked it at 300F for about 2 hours with a mix of oak and hickory. Then I cranked the smoker up as far as it would go, which turns out to only be about 380, until the internal temp got to 190 -- another hour or so.
I served slices of the pork on steamed pork buns coated with hoisin. It was very tasty. These things are *extremeley* rich. I could eat so many of them but I'm pretty sure I would hate myself aftward.
Overall I was pretty happy with the first time results. I think in the future I might just cook at 300 until it gets to 185 and then finish under the broiler to get a crispier skin.
belly.jpeg
Dan - I've done practically the same thing that Tim did in his post with a skin-off belly. For Skin On, I cure it and make bacon.
Not arguing, but none of the Costco stores in Vegas, including one Business Center, carry pork belly with skin on. Not sure why, but that's the reality I face. Great Asian markets, though, so I am not complaining
How many times did he say "4 figures"???Andrew Kotowski wrote: ↑December 27th, 2020, 6:25 pm This KILLED me, as I have quite a few friends that run pellet rigs (Traeger, Rec Tec).
I run a Traeger. Posted about it two posts up for yours. But I also use a Weber so I’m not completely pellets. Haha.Andrew Kotowski wrote: ↑December 27th, 2020, 6:25 pm This KILLED me, as I have quite a few friends that run pellet rigs (Traeger, Rec Tec).
Love that!Andrew Kotowski wrote: ↑April 7th, 2021, 2:09 pm Now that this is the Smoker Comedy thread, this article made me laugh for days. Click on the twitter feed for the original post, as the comments go on and on and on and on.
https://www.si.com/extra-mustard/2021/0 ... o6btT2tAbA