Smokin My Belly PrOn

[CharredApron]

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]

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]

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

 

[bigabyte]

Sounds interesting!:hungry:

 

[Big George's BBQ]

This sounds really good

 

[CharredApron]

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

 

[HeSmellsLikeSmoke]

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]

Second attempt

 

[CharredApron]

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]

Why the speedwrap?

That looks like a great start.

 

[el_matt]

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]

Looks great cant wait for the finished product pics

 

[CharredApron]

Why the speedwrap?

That looks like a great start.

Trying to keep it in a roast shape for slicing.

 

[CharredApron]

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]

In progress PrOn almost done!

Lookin good so far @ 170 IT almost done!

 

[Tony A]

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]

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

 

[CharredApron]

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]

yes, but, keep it going.

why should you be special

 

[landarc]

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.