Smokin-It User Forum!
Recipes => Pork => Topic started by: polarlys on June 25, 2020, 08:58:28 AM
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Not much mention around here about pork belly ?? Anyone with to share their success / failures with smokin some BELLY in the Smokin-It smoker ??? I have a model 3 and have had very good success with ribs and butts and now would like to expand and find something special to do with a belly.
Appreciate any ideas.
ThanX all, stay healthy and virus free
Roger from NJ
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By all means, smoke some belly!
I do belly multiple times a year, I follow Michael Ruhlman’s process to make bacon but I’ve also done pork belly burnt ends.
I get my bellies at Costco, they are usually about 10lbs, so I can make two 5lb slabs of bacon using 2 gallon zipper top bags. you can try various seasonings or just go simple, but pepper is one that I have enjoyed most.
I think I’ve posted a few of my processes in the past. But I know there are others that have had great success as well.
Enjoy that belly!
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ThanX Jeremy. Where can I find some info on this ??? I've done many bellies as bacon with really good results. I have only tried once since I got the Smokin-it. My earlier ones were with my old homemade reeefer box smoker and they came out very well. I had the room to do a whole case of 6 at one time.
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Here’s one post of bacon I did. With the Smoking-it smoker, I use a lower temp and I have a computer fan I outfitted into a pipe fitting to help with the smoke draw and lower temp (got the idea from someone on this board). I will also feather the power on and off to try and keep the temp down to allow for a longer smoke time. But that’s a little harder to do in the summer months here. The cure method I use is called the salt box method Michael Ruhlman describes in his book Charcuterie. it’s a great read, lots of cool recipes in it. I’ve made quite a bit of his charcuterie recipes as well, fun stuff to!
https://www.smokinitforums.com/index.php?topic=7328.0
Here’s a link to some really good burnt ends - I’ve done this a few times and love it!
https://amazingribs.com/tested-recipes/pork-recipes/smoked-pork-belly-burnt-ends-b%C3%A1nh-m%C3%AC
There’s lots of info on the site for bacon, if that’s what you are wanting.
https://www.smokinitforums.com/index.php?board=37.0
Let me know if this helps some.
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There is a bacon thread on this site that has a lot of good data. I cold smoke my pork bellies so I do mine in winter months.
Good luck
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