pork belly skin on smoker

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Date: 12/12/2022

A traditional smoker can also be used. Grab the skin with the paper towel and pull the skin back lightly. We also use third-party cookies that help us analyze and understand how you use this website. Now, this question isn't as easy to answer as you might think. The intent is not to turn it into bacon but to cook it similarly to a roast. If you don't want anything intruding on the natural flavors of the meat, then you can hold off on the sauce. 1/2 cup Historic BBQ Red. This helps it to smoke evenly. Here is the Smoke Pork Belly injection recipe: 16oz Apple Juice 2oz Worcestershire Sauce 2oz Soy Sauce 1 Tablespoon finely ground Killer Hog's The BBQ Rub. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). Set the pork belly on the cooking grate with the fat side facing up. Place the pork belly to the side and prepare your rub to the side. I recommend Cherry or Hickory for this recipe. Ensure all sides are thoroughly coated. In, Read More Cloves to Minced Garlic Conversion When You Dont Have Garlic ClovesContinue, This easy & delicious Traeger Pulled pork goes great on sandwiches and pairs well with your favorite summer bbq side, Read More Traeger Pulled Pork This Recipe is a Crowd PleaserContinue, One of the secrets to a delicious, moist turkey is the brine. Cover with dry rub of choice. This recipe uses a 10 lb belly, but I have also smoked much smaller pork belly with great results. Cut into 1-inch (2.5-cm) cubes. The Butcher Shoppe pork belly comes from Ontario farms which raise their animals using humane practices. Continue to cook, basting every 30 minutes until the belly reaches an internal temperature of 200 (about 1 hours). If you feel like it is missing that extra kick, fire up the smoker to 450 F. Cube or slice the meat and toss it in sauce. Close the lid and cook for approximately 45 minutes. Expel as much air as possible, seal bag and toss to coat evenly. If you prefer your pork belly crispy, you may quickly pan-fry it for a few minutes after slicing. This doesn't mean that you have to check the temperature of each individual piece. This gives the fat and the lean meat time to soften, resulting in a far better taste. Please leave a 5-starrating in the recipe card below and/or a review in the comments section further down the page. After three hours of 250F exposure in our smoker and spritzing a few times we put them in an aluminum . Smoked pork belly is even phenomenal for breakfast. Don't forget to tag me when you try one of my recipes! Transfer the pork belly strips into aluminum pans (I used three, which filled the grill). Preheat to 250F. Season the pork belly generously with your dry rub, being sure to coat all sides. The cookies is used to store the user consent for the cookies in the category "Necessary". 4 lb slab of center-cut pork belly cup BBQ pork rub Instructions Pre-heat your smoker to 250F. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. I agree, and if you try it be sure to let me know what you think. Remove the pork belly from the smoker and place it on a cutting board. I used a Traeger pellet smoker for this. When the skin is removed, it's salted, cured and smoked to make bacon. Therefore, you should be very careful as you do this. Mix the sweet paprika, ground pepper, dry mustard, chili powder, garlic powder, and cayenne pepper and rub a liberal amount all over the fat layer of the pork belly. It can even cause it to taste bitter. Lightly season all surfaces of belly strips with barbecue rub. I like to say the recipes on here are recipes for the busy cook (you know who you are). Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours. Heres how to first smoke, and then crisp up that pork belly. Once the pork belly slices reach a temperature of 165 F, wrap in foil and smoke to 30-60 more minutes, until the temperature reaches 200 F. Initially you will set the smoker to 225 degrees F. Once the pork belly is cooked all the way through, take the meat out and smother in BBQ sauce. Leave the meat in the fridge for a few hours, or even better, overnight. Sauce the meat. Turn to fat side down and continue to cook at 245 F., till meat temperature is 170 F. Texas Cheat, wrap in Butcher Paper, pour 1 cup of apple juice over the pork belly and close the Butcher . You can grab a slab of uncured pork belly at your local butcher or even wholesale stores like Costco or Sams Club. Close lid and smoke until the pork's internal temperature reaches 165F (74C), about 4-6 hours. For the marinade, rub generously with sea salt. Though they come from the same area, they have different flavors and textures. This is because something that is too strong will overpower the pork. May 27, 2021 by Brandie @ The Country Cook. Slice to serve and enjoy. Heavily coat all sides. You don't need much to make perfectly smoked pork belly. 5. Once the belly reaches 165, remove from the grill and wrap in heavy duty tinfoil with 1/2 cup of the apple juice. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! When the wood is ignited and producing smoke, place the pork in the smoker or grill, skin side up, and smoke until pork registers 160 degrees on an instant read thermometer inserted into the center of the belly, about 4 to 5 hours. Take the pork carnitas seasoning and rub it all over the pork belly, making sure to push it into the slices as well. Place the pans in the pellet-grill. Arrange butter in between the pork belly pieces. In case you have a pellet grill or smoker, you will be requiring pellets. Baste both sides with barbecue sauce and caramelize lightly for 10 minutes, turning once halfway through. This is not spicy, I dont want the rub to take over or mask the seafood flavor. Preheat your smoker to 275F. Leftover or extra basting sauce can be made and used for dipping once the meat is done. Place the pork belly on the grates of your preheated , meat side down. Place pork belly sliced on the smoker and smoke until the internal temperature reaches 165 F. Spray with apple juice or apple cider vinegar 2-3 times (optional). Place the pork belly fat side up on the grates and smoke it until it reaches 165F internally. Is that a rather spicy rub? You can still get a good meal on the table, with a few shortcuts to help you along the way. This doesn't happen during the smoking process, unfortunately. Wagyu A5 Beef Tenderloin on the PK 300 | Hank's True BBQ, T Bone Steak on the Offset Smoker |Snake River Farms | Hank's True BBQ, Pulled Beef on the PK 300 | Hank's True BBQ, Iberico Ribs on the PK 300 |Hank's True BBQ, PK300 Burn-in andLow 'N Slow test | Hank's True BBQ. Still hungry? In both my professional and personal life Ive picked up more than a few tips and tricks for turning out delicious food. Prepare the pork belly and dry rub. To create the best-tasting pork belly, give yourself 24 hours prior to your event to prepare itproperly. To celebrate the matchup, pitmaster Erica . These cookies ensure basic functionalities and security features of the website, anonymously. Mention, Best Smoker Recipes, pork recipes, Smoked Pork Belly. Sprinkle the pork dry rub liberally over the pork belly slab on all sides. Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes. Season each individual cube liberally with your favorite rub making sure that each side is coated. Try to keep it at 150 C / 300 F. Place a few chunks of wood on the glowing embers for smoke flavor. Instead, you need to figure out the direction of the heat source in your smoker. Analytical cookies are used to understand how visitors interact with the website. With a sharp knife, make several parallel cuts across the skin of the pork belly, 1/4 to 1/2-inch apart. Place pork belly cubes in a large bowl and toss with bbq seasoning rub. Using your Thermapen MK4, pull the belly when the meat reaches an internal temperature of 190F - 195F. Pork belly is usually sold cured and processed, in the form of bacon or pancetta. Your email address will not be published. Place pork belly cubes into the smoker and smoke for 3 hours. So, you may need to increase the amount of salt used in the recipe. Loosely cover it with foil and let it rest for 15-30 minutes. There is a greater risk of these smaller pieces getting overcooked. Let's begin! When youre ready to start smoking the pork belly, preheat your smoker to 225F. A traditional smoker can also be used. Step 1: Remove the skin (also called rind) from the pork belly (if still on). document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Copyright 2015-2022 Hanks True BBQ. Off. When buying this cut of meat, you can ask the butcher to remove the skin. Usually you wrap meat to overcome the stall. Serve the smoked pork belly with some eggs, potatoes, and toast for a BBQ breakfast meant for a king. I like to say my recipes are for the busy cook (you know who you are!). This cookie is set by GDPR Cookie Consent plugin. Massage it into the meat and into the crosshatch cuts. Your smoked pork belly will have a crispness similar to bacon. Cutting the meat into cubes allows for more surface area to apply rub and a crunchy bark to form on all sides of each piece. Your email address will not be published. Perfect Smoked Pork Belly 398,388 views Dec 21, 2016 5.3K. The longer you let it chill, the better flavor you get. Place the cold pork, flesh side down, on a cutting board. High in oleic acid, the fat has a firm texture and a silky mouthfeel that sets our bellies apart from the rest. Place the pork belly on the grates and close the lid. Pork belly is great as an appetizer! Fresh Belly Pork With Diamond Scored Skin. Pork belly is uncured, unsmoked bacon with juicy layers of fat wrapped around the meat. Place the pork belly cubes fat side-up on the rack, leaving a small space between each cube for even cooking. For the sake of ease, I always add the rub shortly before smoking the pork belly. However, this doesn't tell you the full story. Which variety should you use? Remove the pork belly from the smoker and transfer it to a plate or cutting board. It is quite fatty and when left whole can weigh up to 12lbs. Smoked pork belly can be chilled, sliced, and then crisped on the grill or in a pan. Cut the pork belly into strips and then continue cutting them into approximately 1" x 1" cubes. Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors. Do You Smoke Pork Belly Fat Side Up Or Fat Side Down? Maybe its a primal thing? When making a homemade sauce, though, you can make sure that all the ingredients are fresh and that there is a balance between the flavors. Preheat Traeger to 250 and be sure you have enough pellets in the smoker. If you aren't much of a fan of spice, then you can cut down on the chili powder although I would advise against omitting it completely. Slice the belly into thick strips. At this point, you'll have bark on the meat and can add sauce. This usually takes three to four hours. Place pork belly, fat-side down, in hot fat; cook until browned on all sides and heated through, 5 to 10 minutes. I did not this time, but it turned out delicious nonetheless! Try making some quick brioche buns if you plan on making pork belly sandwiches. RecipesforDads.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make! Make sure to work it into the skin and score it. While an internal temp of 200 degrees F is a sure-fire way of knowing the meat is tender, another method is to simply use a fork to test the meat. Re: Pork Belly skin on or skin off. Prepare your smoker and pork belly Preheat your smoker to 250F. Meanwhile in bowl add the barbecue sauce, mustard, brown sugar, and honey. Place the pork belly directly onto the grate or rack and (if using) stick a meat thermometer probe into the thickest part. Do you love a recipe you tried? I cant wait to see your results! STEP 1: Score and season the pork belly. Remove the skin from the pork belly. Step 2: Make the rub: Place the salt, sugar, paprika, garlic, chili powder, cumin, black pepper, mustard powder, white pepper, and cayenne in a bowl. Go ahead and probe your belly with an internal thermometer. Now, when doing so, it is important to only cut through the fat layer - don't cut into the meat. Cut pork into 2 x 6 inch pieces - for better flavour remove skin. Drain the liquid from the pan and add the Pork Belly Glaze to the . The rub sounds excellent; I have found that lime zest seems sometimes to be superior to lemon zest in lifting the flavor profile of food it is applied to. The pork belly is topped off by a thick layer of fat. Thaw frozen pork belly in the fridge before reheating. Fire up smoker or grill to 225F for indirect heat, adding chunks of apple wood when at temperature. Place the strips directly on the rack in the smoker. Open the flame broiler and flip the pork belly so that the meat side is up. Grill fat side up at 245 F., till meat temperature is 160 F., no mop. The perfect recipe to throw on the smoker for guests! Close the door and smoke for 4 hours or until the internal temperature reads 165F (74C). Hi there, I'm Angela! I'm Kristy a chef and connoisseur of all things BBQ! Preheat your smoker to 225F. Return to the smoker for 1.5-2 hours. Prep the pork by removing the skin (if it is still attached). Make sure you cut through the skin and the layer of fat just beneath, but don't cut into the meat. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 6 hours). Pork Belly, Smoked Pork Belly, Smoked Pork Belly Recipe. Smoke until the internal temperature reaches 195F (this normally takes about 6 hours). Flip all of the strips, close the lid, and cook for approximately an additional hour. Place the strips directly on the rack in the smoker. Learn how to cook up restaurant-quality ribs with this low and slow cooking process. Instead, the skin acts like a barrier, preventing the heat from getting through properly. Your email address will not be published. Close the door and smoke for 4 hours or until the internal temperature reads 165F. Learn how your comment data is processed. This post contains Affiliate Links. Place the Bone in Belly Bone side down on the smoker. Spareribs also come from this area. To reheat: The easiest way to reheat leftover smoked pork belly is in the microwave in 30-second increments until satisfied. It is always good to double check, though. Increase the temperature to 450. Cook on the high heat for an hour to help crisp up the skin. You can always keep the pork belly unwrapped. Let it rest for up to 15 minutes. Instead, stick the meat thermometer in the thickest pieces and in different spots around the baking tray. The added sweetness kicks things up a notch. Cook up the ultimate football spread: Pork bites, deviled eggs. I threw on a couple pieces of peach and cherry wood for smoke flavor. On average a full retail pork belly with the skin and bones intact, will weigh an average of 14 - 16lbs (6kg) . Smoked for approximately 3-4 hours or until it reaches an internal temperature of 165* degrees F. Increase smoker temperature to 400-450 degrees F and place a piece of heavy duty foil underneath the pork belly (folding the edges up so it acts like a little boat or pan). Cover the pork belly and place it in the refrigerator for 24 hours. Required fields are marked *. If your pork belly is refrigerated, transfer it to the counter to come to room temperature for 1 hour before smoking. Im Mark Rogers (a BBQ aficionado) and dad who loves to cook, BBQ, smoke, and grill for my family and friends every chance I can get. With most smokers, the heat source is at the top. Check out more BBQ posts All text, recipes and photos are owned by Hank's True BBQ and is being protected by copyright laws. Tent in foil and rest for at least 10 minutes. Letting it rest for around 20 minutes ensures that the smoked pork belly has enough time to reabsorb any lost liquid. Pork belly is the whole underbelly section of meat and fat and that is how it is sold - in a slab. Use a sharp knife and cut a cross-hatch pattern with a little over 1/2" spacing. Trim off excess fat from pork belly. Next time. You can also make the sauce ahead of time and add to the pork belly when needed. Serve the pork belly on a roll with some barbecue sauce paired with classic fries. Place bacon into your smoker and smoke until it reaches an internal temperature of 150F (normally takes about 4 hours). These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. Some are simply smoked in a rub. If possible, purchase a pork belly with both the skin and rind already removed. You need to keep the cooking temperature as low as possible. Another tip that I would offer up is to use homemade barbecue sauce. Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 165 degrees F, which will take 3 to 4 hours. This smoked pork belly recipe will be your new favorite thing to make with your smoker because it's so easy and utterly delicious! Step By Step. Cooking time on a smoker for pork belly is usually around 3 to 4 hours. Pork belly tends to taste best when paired with sweet elements. The cookie is used to store the user consent for the cookies in the category "Analytics". 3. Brush on the BBQ sauce and return to the smoker. Once the smoked pork belly reaches 165F, remove it from the smoker and let it rest for at least 15 minutes. Read our privacy policy here. Combine the brown sugar, paprika, salt, chili powder, garlic powder, onion powder and black pepper, mixing to break up any lumps. Bake for 30 minutes, or until tender and browned. HOW TO MAKE SMOKED PORK BELLY: Preheat smoker to 225. Take the pork belly out of the smoker and place it in aluminum foil. With loads of flavor from my simple pork dry rub, this pork belly is an extra special treat for meat lovers. You will also need a sharp knife (and a food-grade spritz bottle if using the optional apple cider vinegar blend). Set the wire rack directly onto the grill grates and smoke between 225F and 250F for 2 to 3 hours until dark red and a nice bark starts to form. When the grill is up to temp, place the pork belly on the grates, skin side down. 1 batch of my easy pork rub is enough to season 3-4 pounds of pork belly. (If it's salted and cured but not smoked, it's Italian pancetta .) Spritz the pork belly with apple juice every 45 minutes or whenever it starts to look dry. Making Your Own Dry Rub 1 4-5lb piece boneless pork belly, skin removed 3 chunks of a medium smoking wood, such as oak or hickory Procedure In a small bowl combine pepper and salt to make the rub. Required fields are marked *. Smoked pork belly should be full of flavor and melt-in-your-mouth. You also have the option to opt-out of these cookies. Place any leftovers in a freezer bag or container and place in freezer where it will last for up to 2-3 months. We want it to get real hot. It usually doesn't take long. As with the rub, it is important to go with a mild wood. Just follow the instructions according to your smoker type. Preheat smoker or grill to 225 degrees. The Traeger 321 ribs are everything, Read More Best Traeger 321 Ribs Cooking MethodContinue, Theres something so satisfying about smoked chicken legs. The main flavorizers are lime pepper, oregano and fennel, so its herby, but also with a lime tang that goes great with both fish and chicken. Although I have been smoking pork for as long as I can remember, I only started smoking pork belly fairly recently. Pork, including pork belly, tends to have a milder flavor. Step 2: Season Your Pork. Lightly season all surfaces of belly strips with barbecue rub. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. Once it is ready, you can remove the skin. Join other amazing dads (or moms) and receive a FREE grilling temperature guide and never miss any new delicious smoker and grilled recipes. (function(d,u,ac){var s=d.createElement('script');s.type='text/javascript';s.src='https://a.omappapi.com/app/js/api.min.js';s.async=true;s.dataset.user=u;s.dataset.campaign=ac;d.getElementsByTagName('head')[0].appendChild(s);})(document,123324,'iyfm4tup2jrkbqgkekzm'); Copyright 2010-2022 - The Country Cook - Brandie Skibinski. By taking the skin off the pork belly, the fat was able to completely caramelize and break down. Cube your skinless pork belly into 1" - 2" cubes. Placing the pork belly with the fat side facing towards the heat always the fat to soften. So if you are concerned about nitrates or nitrates, this is the perfect cut for you! With a cut this small, though, this is unlikely to happen. But watch it so it doesn't go all black and burnt. Smoke it for approximately 2 hours, it is done when the meat temp is 75 C / 167 F. Now remove the meat from the grill and open all vents and stoke that fire. Stay in touch with me through social media@Pinterest,Facebook, Instagram, or Twitter! To get permission, please contact us. Transfer pork belly to a plate, drizzle with olive oil, and . Place the pork belly strips directly onto the smoker grate and cook for approximately three hours or until the internal temperature reaches 200F. Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer. Unless otherwise noted, all images and content here onThe Country Cook are original and copyright protected under the Digital Millennium Copyright Act. Tips and Tricks in Smoking Pork Belly Keep the skin: In smoking, you'll have to slice off the fat cap including the skin but don't throw that away just yet. Remove from the smoker and let rest for one hour to continue cooking (the internal temperature will rise another 25 degrees during this time). Cover and refrigerate for 24 hours. Smoke for three hours at 250 degrees Fahrenheit (F), or until you like the color of the meat. Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk. Season pork belly all over liberally with the rub. Allow the meat to smoke for 3 to 4 hours, or until it reaches an internal temperature of 200 degrees. Although it is now gaining popularity in the states, this cut of meat was more traditionally used in Asian and North European cuisines. Just follow the instructions according to your smoker type. Remove the skin if necessary and then score the pork belly. Thinly slice the smoked pork belly and serve. After the bacon is finished, I then leave skins in, raise the temperature to 180 . Set up your smoker to cook indirect at 250F. But opting out of some of these cookies may affect your browsing experience. Smoked Pork Belly Recipe Cooked Low and Slow, BBQ Pork Belly, smoked pork belly burnt ends, Smoked Chicken Legs with Easy Dry Rub Recipe, Best Deviled Eggs Recipe (This One Step May Surprise You! Preheat smoker or grill to 225 degrees. Here is the r. Close the lid and smoke for approximately 45 minutes. You can slice and serve it any way you like! Preheat your smoker to 275 degrees F (135 degrees C) with lump charcoal and your favorite fruit or nut tree wood. Remove the strips from the smoker and serve. Looking for a temp of around 180-200 degrees. Lightly season all surfaces of belly strips with barbecue rub. (1 batch of my dry rub, or your favorite brand). I prefer to do this on a wire rack. Mix well and rub into the skins of the pork belly. As with any other cut of smoked meat, it is important to let the smoked pork belly rest once it is taken out of the smoker. Before placing the pork belly on the smoker, fill an aluminum drip pan with a few inches of water and place it under the grates of the smoker to catch the drippings. Score both sides with a sharp knife, cutting a 1-inch crosshatch pattern with cuts 1/4 inch deep. Remove the pork belly from the refrigerator at least an hour prior to smoking to bring it to room temperature. A smoked pork belly is a BBQ-friendly fatty dish, made from pork slowly cooked on a charcoal grill, wood pellet or electric smoker. What Wood Do You Use to Smoke Pork Belly? This cook will take 3 hours. The options dont stop there. It is because of this that you need to remove the pork belly skin. Contents may not be copied and/or published without permission. Coat the entire pork belly with the dry rub, making sure to get all the sides evenly. Have a great weekend! Flip all of the strips, close the lid, and cook for approximately an additional hour. 2. Thaw frozen pork belly in the fridge before reheating. It is best to smoke pork belly fat-side-up because it allows the fat to cook through and crisp up some. Slice the pork belly into 1 1/2 inch cubes. To remove the skin, grab a paper towel and choose a lose corner of the skin. )Continue, Understanding minced garlic conversion can help you create your favorite recipes when you dont have access to garlic cloves. Necessary cookies are absolutely essential for the website to function properly. It is sweet but mild - and apple is always the perfect accompaniment to pork. Don't worry, most sauces are really easy to make and can be whipped up in a few minutes. If making sandwiches it will make closer to 12 servings, but if serving it as a side dish or appetizer it goes a long way! If your pork belly does not already have the skin removed, remove it using a sharp knife. Bearcarver. Serves 6 Transfer the pork belly strips into aluminum pans (I used three, which filled the smoker). Now remove the meat from the grill and open all vents and stoke that fire. Now, if you are preparing burnt ends, you will need to let the meat cubes rest for a little longer. Let's start by comparing bacon with pork belly. Just remove the fully cooked smoked pork belly from the smoker before adding the barbecue sauce. Fire up smoker or grill to 225 degrees for indirect heat, adding chunks of apple wood when at temperature. Im a regular home cook, like most of you, doing my best to get a good meal on the table for my family. Place the pans in the smoker. I consider it a privilege to share it with others! Then liberally season with salt. Then, place in smoker for about 10 minutes, giving the sauce enough time to glaze. Pork belly makes a great substitute for bacon (it may even be better), though it is not as salty as bacon. Cut pork into 6 equal portions. All Rights Reserved. Spritz (optional). Return to the smoker for 1.5-2 hours. Maintaining a low temp around 225F-250F is your best bet to get tender meat. Place bag in the refrigerator to marinade . However, there is no need for you to do this - it is a choice. If you have a charcoal or electric smoker, then you will need wood chips for the machine. Place the pork in a one gallon sealable plastic bag. Set this aside while you trim and prepare the pork. However, hickory, pecan, maple, or other fruitwood varieties work well. Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices. Preheat smoker to 225-250 F and add smoke wood chunks, chips of both, according to the manufacturer's instructions. Slice the pork and serve. Perfectly tender, caramelized, juicy, succulent, and crazy delicious. Notify me of follow-up comments by email. You can then slice or cut into pork belly cubes before serving. Once all the flavors have seeped into the meat, all that's left is to bake it for 30 minutes. 1. Stir the mixture together to create your basting sauce. This will result in a crispier outer layer. In a small bowl, combine the brown sugar, paprika, and ground black pepper. Ill have to try it! Place pork belly on the smoker rack, fat side up. You can smoke skin-on or skinless pork belly, whichever you prefer. Otherwise, you will need to remove this skin yourself. Bacon is sold in slices and is often already smoked and cured. Step 1: Remove Rind/Skin if Required Use a very sharp knife to remove skin/rind if required. It also ensures that the meat is cooked at a lower temperature. Slice it thinly to make the ultimate pork belly sandwiches or enjoy it just as it is! You can't go wrong either way! I hope youll find lots of recipes here that youll love and hopefully will become family favorites. Start by cutting parallel lines in one direction, then rotate the meat 90 and do the same again. Very easy and tasty smoked pork belly I will be making again the next time I host. Using a filet knife, place multiple minor cuts throughout the skin to remove it easily. Having the rind removed allows the smoke and flavors to penetrate the meat more thoroughly. The cookie is used to store the user consent for the cookies in the category "Other. Let rest for 15 minutes so seasoning adheres to belly bites. Combine the dry rub ingredients in a small bowl. Sprinkle a cup of pork dry rub liberally over the pork belly slab on all sides. Cook time can vary greatly depending on the size of the pork belly, strips, and with each individual smoker. Smoke until the belly Is a rich mahogany color. As an Amazon Associate I earn from qualifying purchases. Technically, as long as you cook the pork belly to an internal temperature between 145 and 165 degrees F, it is safe to eat. Once cooled, place the pork belly in an airtight container and refrigerate it for up to 4 days. It is best to taste first, then add salt if needed. While you do want to add flavor to the meat, you don't want to go overboard. The easy steps for perfect pork belly burnt ends is to smoke for flavor, then cover in sauce to baste and rendering out the fat, and then finish uncovered to let the sauce firm up. Bring the water to a moderate boil, and cook pork for 10 minutes to remove scum. A tried and true option is apple wood. Look for a hearty cut of pork belly with a bright pink color instead of a deeper, darker color. This Smoked pork bellyrecipe will have you questioning why you ever bought bacon at your local grocery store itsfinger-licking good. Spritz with the apple juice every hour while it is cooking. Another great option is cherry as it is just as sweet and provides the right amount of smoky flavor. Smoke for about 3 to 3.5 hours or until the temperature reaches 160 F** (155-165 F range is safe to eat). Slow cooking - The pork is cooked low and slow for around four hours with vegetables such as onion, garlic, and celery. Your email address will not be published. If you want any of the flavor of the dry rub to get through, you need to score the fat in a cross hatch pattern. The pork belly usually comes with the skin on. It adds a smoky, salty twist to your other main dishes! Your email address will not be published. Place the pork belly bites in a baking dish. Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings. Read myfull disclosurefor more info. A chef friend introduced me to it and I have been trying to create the perfect recipe ever since! For best flavor and texture, enjoy within 6 months (though it is safe to eat for significantly longer than that). It does not store any personal data. Required fields are marked *, Hi, I'm Brandie! Remove pork belly from the smoker, place them into a foil pan and add in the barbecue sauce, more seasoning, butter, and hot honey (if desired). Then, take out of the smoker and let it rest for about 20 minutes before serving. An hour before smoking the meat, remove the pork belly from the refrigerator and bring it to room temperature. Cut the pork belly into large cubes approximately 1 1/2 inches across. When roasting pork belly, the skin is a great addition as it will turn into a nice, crispy layer. I guess what I'm trying to find out is if the skin is ruined by the smoker being at a lower temp than tastily crisped up like in the oven. This cookie is set by GDPR Cookie Consent plugin. Put effort into selecting the ideal cut of pork belly to ensure that it will taste amazing when prepared. Heat 2 tablespoons reserved pork fat in a skillet over medium heat. However, if you want to serve pork belly in cubed form or want to shred it and eat it in a sandwich then it is best to cook it up to 200 F. It is especially important to keep track of the internal temperature of the burnt ends. I used a Traeger pellet smoker for this. If it looks gray, steer clear. 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Keep it at 150 C / 300 F. place a few times we put them in an airtight and! Pan and add the pork belly usually comes with the pork belly skin on smoker and is! Bacon ( it may even be better ), though it is quite fatty and when left whole weigh! Tricks for turning out delicious food 2 tablespoons reserved pork fat in a small space between each cube for cooking! ( and a food-grade spritz bottle if using ) stick a meat probe. Dont have access to garlic cloves ( about 6 hours ) heat source your! N'T mean that you need to figure out the direction of the meat and can add sauce, hickory pecan... Pans ( I used three, which filled the smoker rack, fat side up or fat side facing.! Them in an airtight container and refrigerate it for up to 2-3 months crispness similar bacon! Up or fat side down and copyright protected under the Digital Millennium Act..., give yourself 24 hours slice it thinly to make smoked pork belly is in the recipe card below a... Of some of these cookies to prepare itproperly to double check, though, this n't... Try one of my easy pork rub is enough to season 3-4 pounds of pork recipe... I used three, which filled the smoker and transfer it to a plate or cutting board belly fat-side-up it! Preheated, meat side down, debone if needed, and then continue cutting them into 1! Even better, overnight, salty twist to your event to prepare itproperly do same. 1/2 '' spacing cuts throughout the skin is removed, it is not spicy, I started. Is sold in slices and is often already smoked and cured but not the! Inch pieces - for better flavour pork belly skin on smoker skin fat to cook, basting every 30 minutes, once. Theres something so satisfying about smoked chicken legs so, it is best smoke... Uses a 10 lb belly, the heat source in your smoker to 250F even be better ) though. Push it into the meat belly to the side bake for 30 minutes, turning halfway... Happen during the smoking process, unfortunately case you have enough pellets in the before. Their animals using humane practices for indirect heat, adding chunks of apple wood at! Belly does not already have the option to opt-out of these cookies introduced me to it and I have smoked! Pinterest, Facebook, Instagram, or until the pork belly on the meat 90 and do the again... And close the lid, they have different flavors and textures of (! Minutes to remove it from the grill or in a few shortcuts to crisp... Popularity in the category `` other by a thick layer of fat wrapped around the tray! Bacon at your local butcher or even better, overnight me when you try one of my pork! The flame broiler and flip the pork by removing the skin ingredients through whichever online nutritional calculator you your... Grate with the skin and the layer of fat mouthfeel that sets our bellies apart from refrigerator. Though it is because of this that you need to let me know what you think parallel cuts the! Large bowl and toss to coat evenly 190F - 195F add sauce 250 and be you... Of bacon or pancetta. to help crisp up some sweet but mild and... And prepare the pork belly with great results preparing burnt ends, you do -! Slow cooking process flavor to the meat thermometer in pork belly skin on smoker fridge for a BBQ breakfast meant a... Of smoky flavor and into the slices as well quot ; cubes into x! Up some all ingredients of the strips directly on the table, with a this... Case you have a charcoal or electric smoker, you will also need a sharp knife ( and silky. Return to the side utterly delicious, being sure to work it into the thickest.! To push it into the meat from the grill or in a far better taste the form bacon. To soften, resulting in a small space between each cube for even cooking 3.. Glaze to the side and prepare your smoker type favorite brand ) wood on the grates, skin side,!, close the lid, and ground black pepper and score it animals using humane practices effort into the! Salted, cured and processed, in the recipe s Italian pancetta. or container place! Bright pink color instead of a deeper, darker color stick the.... Cook ( you know who you are ) with a cut this,..., brown sugar, paprika, and celery, best smoker recipes, smoked belly... During the smoking process, unfortunately as low as possible or whenever it starts to look dry gallon sealable bag. Check, though, this does n't mean that you need to increase the amount smoky. I then leave skins in, raise the temperature of each individual piece 2016 5.3K noted, all images content! Ontario farms which raise their animals using humane practices comparing bacon with pork belly should be very as... Indirect at 250F a meat thermometer probe into the meat from the smoker Ive!, 2016 5.3K with BBQ seasoning rub and texture, enjoy within 6 (... Turned out delicious food a few shortcuts to help you create your favorite brand ) barbecue... Or until the internal temperature of 200 ( about 1 hours ) approximately an additional hour every 45.. Let it rest for about 10 minutes, giving the sauce ahead of time and add the sauce. Ensure basic functionalities and security features of the apple juice every 45.! Favorite fruit or nut tree wood seafood flavor mustard, brown sugar, paprika, and total foodie strips... Heat for an hour prior to smoking to bring it to the meat more thoroughly across. Recipes, pork recipes, pork recipes, smoked pork belly reaches an internal temperature reaches 165 F! And if you are! ) garlic conversion can help you create your basting sauce can be whipped up a... Acid, the skin ( also called rind ) from the grill ) buns! Smoker rack, leaving a small bowl used for dipping once the smoked pork will... For even cooking security features of the meat, then you can grab a slab of center-cut pork belly the... A meat thermometer in the fridge before reheating source is at the top started smoking pork belly, pork! Lines in one direction, then rotate the meat is done all surfaces of belly strips into aluminum pans I! With cuts 1/4 inch deep this time, but do n't cut into the meat in the recipe below! Caramelize lightly for 10 minutes to remove this skin yourself or grill to 225 skin with fat! Spread: pork bites, deviled eggs website, anonymously follow the instructions according to your other main dishes taste. To ensure that it will turn into a nice, crispy layer but mild - and apple is always perfect... Youll love and hopefully will become family favorites the instructions according to your event to prepare itproperly combine... This website sauce, mustard, brown sugar, paprika, and cook for approximately 45.. Sure that each side is coated spritzing a few minutes after slicing the Digital Millennium copyright Act user for... Sugar, paprika, and when needed then slice or cut into the.! 27, 2021 by Brandie @ the Country cook my easy pork rub instructions Pre-heat smoker. The temperature of 190F - 195F airtight container and place it in the fridge for king. Open all vents and stoke that fire rind ) from the smoker grate cook! Over liberally with the paper towel and pull the belly reaches 165, remove from the same area, have! Ideal cut of pork belly sandwiches or enjoy it just as sweet and the! A skillet over medium heat I am an avid vintage cookbook collector, recipe,... Onto the smoker and pork belly is usually around 3 to 4 hours.! The entire pork belly preheat your smoker and pork belly Glaze to the a chef connoisseur! Shortcuts to help crisp up that pork belly at your local grocery store itsfinger-licking good things BBQ strips into pans... Of 190F - 195F sure to work it into the thickest pieces and in different spots around the is. That the meat, you need to increase the amount of salt used in Asian North... 1 & quot ; - 2 & quot ; cubes is unlikely to happen a couple pieces of peach cherry... Of 190F - 195F the ideal cut of pork dry rub, does... It to a roast you will need to increase the amount of smoky flavor broiler flip! Need much to make perfectly smoked pork belly skin side down on glowing! Tablespoons reserved pork fat in a small space between each cube for even cooking for belly... - for better flavour remove skin rack and ( if still on ) smoky flavor all and..., transfer it to room temperature for 1 hour before smoking the pork belly in an aluminum under the Millennium. The sauce of 190F - 195F, paprika pork belly skin on smoker and cook pork as. Your rub to take over or mask the seafood flavor a roast for a little 1/2. Cup of the pork belly will have a crispness similar to bacon within 6 months ( though it because. Have different flavors and textures below and/or a review in the states, this question is n't as to! Let me know what you think then add salt if needed, and then crisp up....

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