pork belly ?'s

[ironmanerik]

I read through a bunch of the posts that came up when I searched pork belly. Seems fairly straight forward, score fat, fat side up, high heat until 130ish, then normal temp until probe tender. Most people either marinated or injected, does anyone use just a dry rub? Wrap, foil or paper? I think my usual SPOG + cayenne will work. Not cooking until sat or sun, any input on the topic is appreciated as this is a first attempt.

 

[LongIslandEd]

I only make bacon out of pork bellies. I dry rub with cure and let sit for 7-10 days depending on how thick it is.

I'd like to know about cooking it as well, I would probably take it to 165 IT but I've never done it.

op2:

 

[churrodog]

My first attempt was going great. Simply Marvelous spicy apply rub and smoked at 275 or so. Thought it would be good to crisp up the skin on the grill at the end, which scorched the rub. In hindsight, the skin was already probably close to crispy and grilling it not only burned it but gave it more of a crusty bacon flavor rather than the silky texture I have had before. Going to try another smaller section this weekend and will shoot for more like 350 skin side up and scored. I will do it in a half pan with a rack to keep too much fat from hitting diffuser.

 

[churrodog]

 

[THoey1963]

Hey Erik. HERE is my first attempt at an Asian Pork Belly I did last year. It turned out pretty good.

 

[ironmanerik]

Off to a late start, SPOG + cayenne, running around 300. One hour in.

 

[LMAJ]

Looks good. Save that delicious rendered fat.

 

[ironmanerik]

Camera let me down so no finished pic. Turned out very good, next time I will make more and deeper cuts in the fat. Made soft tacos, tomato, jalapeno, cabbage.