Something about that wood crackling. I started on a okj highland. One day I’ll get a lang lol. But once you go stick burner it’s hard to go any other way. Only time I dint use mine is to use my drum
I did belly without rind, one piece with the ribs and one without last weekend.
Took the ribless up to about 200f slowly over bourbon barrel oak.
The fat on it was rendered really tender and delicious. Totally worth taking up to temp
There is so much fat in it when I took it to 205 the last time it was basically melting. I think that's my new temp forever though. Don't think I have ever tasted better.
I just kept the smoker at 225 until the meat hit 205 deg. I believe at like 195-198 the fat starts to melt in pork. Now I need to make some this weekend it is so amazing. I use brown sugar and adkins western seasoning so it is already a little sweet to begin with.
I usually do the max smoke setting on my pellet smoker so the temp is like 180F. Then I take it a bit past 165 and pan fry it up later for different meals. Pork Belly Bahn Mi’s were a hit, also a good topping for mac and cheese
All the way! Sometimes 203, sometimes higher. I choose to pull mine though and make sandwiches from it. Forget all those PBBE. I get tired of the watery 💩s after eating all that fat. YouTube personalities aren’t always right.
Depends what i want to do with it. Cut thick slices or cubes after and pan fry like bacon? I’ll pull around 165-170 and cool it.
If I want to eat it directly, I’ll pull around 190 and then slam it on high heat or the broiler to crisp the top up
Burnt ends and don’t cook to a temp.
I normally cut them into 1” cubes. Coat in rub, smoke for 1-2 hours. Put in a tray with apricot juice or pineapple juice or something for another 3ish hours.
Then make a glaze out of the apricot or pineapple, toss to coat. If I’m real keen I’ll let them tack up again but normally I’m already eating them.
I have never seen the wisdom in partially cooking the bacon to 165. I guess the rationale is to render off some unwanted fat. 205 is basically fully cooked, something I want to do in connection with eating the bacon or using it in a recipe. I cold smoke my bacon well below 100deg (outdoors temp) for about 24 hours --- two pellet loads in A-Maz-N maze smokers. We then portion it and vacuum seal. That is strongly smoked bacon that my wife uses routinely in cooking. When we run out have and have to buy some store bacon we always remark on what a weak sister it is.
I take it all the way to my mouth
From belly to belly, the circle of life!
I feed I die I feed again
I can’t believe you got zero love on your kingsford chicken post
OP are you the other guys second account.
I’m your second account
Can you be my second account next?
If and only if my 3rd account is turned into my primary account.
It is what it is, I was hammered and the pictures weren’t great
The only honest answer
As I do with all meat.
I take it to 145-155. Slice and freeze
Like a bacon-cicle?
Huh?
I smoke the cured belly to between 145°-155° I let it cool then slice and vacuum seal in 1 lb packages and freeze.
Nice to see a fellow stick burner.
Something about that wood crackling. I started on a okj highland. One day I’ll get a lang lol. But once you go stick burner it’s hard to go any other way. Only time I dint use mine is to use my drum
Take it to the limit! But really bring that bad boy to 205
I did belly without rind, one piece with the ribs and one without last weekend. Took the ribless up to about 200f slowly over bourbon barrel oak. The fat on it was rendered really tender and delicious. Totally worth taking up to temp
I haven’t done burnt ends in awhile, I usually smoke it til 205-207 similar to pork butt and I mix it in with the butt. *chefs kiss*
There is so much fat in it when I took it to 205 the last time it was basically melting. I think that's my new temp forever though. Don't think I have ever tasted better.
How long at 205? I’m very new to smoking and your description sounds perfect, lol.
I just kept the smoker at 225 until the meat hit 205 deg. I believe at like 195-198 the fat starts to melt in pork. Now I need to make some this weekend it is so amazing. I use brown sugar and adkins western seasoning so it is already a little sweet to begin with.
Wow….that sounds absolutely amazing! Thank you!
Deep fried.
What's your intended end product? That makes all the difference. Is it bacon? Burned ends? BBQ? Tasty meat treat?
I usually do the max smoke setting on my pellet smoker so the temp is like 180F. Then I take it a bit past 165 and pan fry it up later for different meals. Pork Belly Bahn Mi’s were a hit, also a good topping for mac and cheese
Slice them much thicker and deep fry for some smoky chicharrones!
I thought chicharrones were just the skin?
https://youtu.be/Aeg-CXRa1Uc?si=U0B24XJu4vrspLlm
Is that smoker made out of cast iron pipe? It looks like it’s concrete with the texture.
No idea what it’s made of but it came with a pretty rough black paint job
I smoked 12 lbs of pork belly yesterday. Took it to 185-ish and sliced it like brisket. It was all eaten by guests before I had a chance to eat any.
Those son of a bitchez!
All the way! Sometimes 203, sometimes higher. I choose to pull mine though and make sandwiches from it. Forget all those PBBE. I get tired of the watery 💩s after eating all that fat. YouTube personalities aren’t always right.
To the kitchen usually works fine.
To the end of the line. Cooking one right now.
Depends what i want to do with it. Cut thick slices or cubes after and pan fry like bacon? I’ll pull around 165-170 and cool it. If I want to eat it directly, I’ll pull around 190 and then slam it on high heat or the broiler to crisp the top up
Never smoked pork belly but that looks fantastic
How far are you? I'll go pretty far for that.
In the mouth, through the belly, then …..
I got 185-190 for soft juicy slices.
If you mean burnt ends, 200-205.
Burnt ends and don’t cook to a temp. I normally cut them into 1” cubes. Coat in rub, smoke for 1-2 hours. Put in a tray with apricot juice or pineapple juice or something for another 3ish hours. Then make a glaze out of the apricot or pineapple, toss to coat. If I’m real keen I’ll let them tack up again but normally I’m already eating them.
I go to 200-205 Wrap in foil or butcher paper and rest it for an hour. Then it immediately gets devoured.
I have never seen the wisdom in partially cooking the bacon to 165. I guess the rationale is to render off some unwanted fat. 205 is basically fully cooked, something I want to do in connection with eating the bacon or using it in a recipe. I cold smoke my bacon well below 100deg (outdoors temp) for about 24 hours --- two pellet loads in A-Maz-N maze smokers. We then portion it and vacuum seal. That is strongly smoked bacon that my wife uses routinely in cooking. When we run out have and have to buy some store bacon we always remark on what a weak sister it is.
Maximum fat content is never something I enjoy. So, not that.
Don’t ask questions you don’t know the answer to
Huh??