Pork Belly

[halfghan]

Hey guys!  New here to the forums, but would love some input if any of you guys have any tips for pork belly.

I've got a few nice (never frozen) 10-15lb bellies coming my way in a few weeks and wondering what I can do with them in my #1.  Would love to make some bacon, or shred up for some tacos, etc.

Anyone done this before? What's your recipe?  Did you cure it first with pink salt and then smoke at the lowest temp?  I dont want to smoke it too hot and melt the fat off..

Any tips you guys have would be much appreciated!

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[Pork Belly]

If those bellies have the skin on when you get them, leave it. It is far easier to remove the skin when they are fresh out of the smoker. This is my standard method for bacon http://smokinitforums.com/index.php?topic=1797.0 It is very simple and gives consistent results. This is the best batch of bacon I have made http://smokinitforums.com/index.php?topic=2620.0 in it I substituted Cane Syrup for Maple Syrup and increased the smokiness by sold smoking and hot smoking. I am attaching a pic of the Double Smoked Sugar Cane Cured Bellies that I haven't shared before. The chunk of loin in the middle was also double smoked but was cured with Asian Flavors.

[DivotMaker]

Wow, Brian!  Been holding out on us with that pic!    Looks really good!