Smokin My Belly PrOn

CharredApron · Mar 25, 2013

Picked up a 5 lb pork belly today, after going through the archives and reading some wonderful posts I wanted to try something different.

So I scored the skin, spiced the inside with Chinese 5 Spice and rolled into a log and secured it with speed wrap.

I seasoned the outside with Himalayan Pink Salt & fresh ground pepper corns.
http://i1308.photobucket.com/albums/s619/hometruckin/PorkBelly003_zps3a03fb33.jpg

Close up

My vision Kamado should be up to temp now so it's off to man the fires aided by a few brews.
I'll check back witcha soon!
Thanks for lookin,
jed

HeSmellsLikeSmoke · Mar 25, 2013

Jed, if you click on the "image tags" tab on the right side of the Photobucket page, you can then copy the image code links and paste them right into your post here so we can see them.

joshcary · Mar 25, 2013

Looks good, can't wait to see the final product!

bigabyte · Mar 25, 2013

Sounds interesting!:hungry:

Big George's BBQ · Mar 25, 2013

This sounds really good

CharredApron · Mar 25, 2013

Thanks I am trying to get the hang of this thang I am farkin dumb sometimes!

HeSmellsLikeSmoke · Mar 25, 2013

Hometruckin said:
Thanks I am trying to get the hang of this thang I am farkin dumb sometimes!

No worries. We all had to go through the same thing.

CharredApron · Mar 25, 2013

Second attempt

CharredApron · Mar 25, 2013

Still hanging out with my belly..out...side that is. She's at 180 and been moping it with Hoisin sauce, maple syrup, soy sauce mirin, and apple cider vinegar. Smells wicked good!

landarc · Mar 25, 2013

Why the speedwrap?

That looks like a great start.

el_matt · Mar 25, 2013

Did you rub it with pink salt and whatnot, then put it on the smoker. Or did you cure it for a bit first?

Matt

Tony A · Mar 25, 2013

Looks great cant wait for the finished product pics

CharredApron · Mar 25, 2013

landarc said:
Why the speedwrap?

That looks like a great start.

Trying to keep it in a roast shape for slicing.

CharredApron · Mar 25, 2013

el_matt said:
Did you rub it with pink salt and whatnot, then put it on the smoker. Or did you cure it for a bit first?

Matt

No, straight to the smoker, I didn't want to make it bacon. Trying something new

CharredApron · Mar 25, 2013

In progress PrOn almost done!

Lookin good so far @ 170 IT almost done!

Tony A · Mar 25, 2013

Wow I must have this !!!! please pm me with detailed step by step and list of ingredients ! I need to make this now lol looks amazing nice job my friend

landarc · Mar 25, 2013

It will be great, I have been smoking bellies for a while now, never disappointed. And that one looks terrific already.

CharredApron · Mar 25, 2013

landarc said:
It will be great, I have been smoking bellies for a while now, never disappointed. And that one looks terrific already.

Thanks, I just moved it to the oven and wrapped it. IT is at 188 and it's really soft inside. But I want to render more fat from it. Am I farking nuts?

landarc · Mar 26, 2013

yes, but, keep it going.

why should you be special

landarc · Mar 26, 2013

Put another way, you are asking a Californian, of Japanese ancestry, who has studied BBQ and southern cuisine, who uses a platypus in a John Deere hat and overalls as an alter ego if you are nuts.

Smokin My Belly PrOn

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