The joy of the hog -- PIG BELLY!

[Okie Sawbones]

I love pig belly on my wife's fresh made slider rolls. A match made in heaven for sure.

I use a modification of Myron Mixon's recipe for hog injection and hog glaze, and make my own rub.

Pork Belly (fresh)


Method:

• Leave skin on
• Inject with hog injection
• Spray or rub the skin side with olive oil
• Rub the meat side with a light coat of mustard.
• Shake on a generous amount of your favorite pork rub. I make my own.
• Cook skin side down at 250 for about 3-4 hours. You are looking for a nice deep mahogany color. I cook mine in a pan on a rack to let the smoke circulate, but to also catch all of the fat.
• I use apple and/or peach chunks.
• Remove from the fire. Shake on a little more rub, pour in a half cup of apple juice, then wrap well with foil, then put back on the cooker at 225 for 3-4 hours until probe tender and the fat is rendering well (about 205 degrees).
• Remove from the heat, drain all liquids, and let it rest for 15 minutes or so.
• Glaze with your favorite BBQ sauce or finishing glaze. I make my own.
• Put it back in the pit for 30 minutes to set the glaze.
• Pull, and stuff your face!

Hog Injection:

• 2 quarts apple juice
• 2 cups white vinegar
• 2 ½ pounds sugar
• 1 cup non-iodized salt
• ½ cup Ac´cent brand flavor enhancer (optional – I don’t use it)

Heat until just starting to boil and the sugar is dissolved. This keeps in the fridge for months.


Pork Rub:

• ½ cup of white sugar
• ½ cup of packed brown sugar
• ½ cup kosher salt
• ½ cup coarse ground black pepper
• ¼ cup medium chili powder
• ¼ cup paprika
• 1 tablespoon turmeric
• ½ tablespoon cayenne pepper
• ½ tablespoon dry mustard
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon jalapeno powder

Mix well and store in an air tight container.


Hog Glaze:

• 1 cup apple cider vinegar
• ½ cup ketchup
• ¼ cup Frank’s hot sauce
• 1 tablespoon non-iodized salt
• 1 tablespoon coarse ground black pepper
• 1 ½ teaspoons red pepper flakes
• ¼ cup sugar
• 1 18-ounce jar of apple jelly (for variation I sometimes use peach or plum)
• 1 cup light Karo syrup

Heat until just starting to boil and the sugar and jelly is well mixed. This stores well.

And the finished product last night:

 

[ColoradoSmoke]

Great looking belly!

 

[TuscaloosaQ]

That looks spectacular.. Thx for the share i am bookmarking this and gonna try very soon

 

[Gore]

That looks delicious! I hope you've got a good knife for that. If you were closer, I'd let you borrow mine.

 

[Phubar]

Looking good!
No sliced pics?

 

[Okie Sawbones]

Looking good!
No sliced pics?

It was all pulled like a pork butt.

 

[Okie Sawbones]

That looks delicious! I hope you've got a good knife for that. If you were closer, I'd let you borrow mine.

It wasn't quite as tender as yours, so I had to use this one. :biggrin1:

 

[Enrico Brandizzi]

:eusa_clap:eusa_clap:eusa_clap:eusa_clap:eusa_clap

 

[Gore]

Dang, I can't believe you got a Stihl. I only have one of these. Would you recommend one of these for bacon, or should I save up for a Stihl?

 

[Okie Sawbones]

Lord take me now!

 

[Jason TQ]

Damn that looks good :clap2:

 

[MisterChrister]

Dang, I can't believe you got a Stihl. I only have one of these. Would you recommend one of these for bacon, or should I save up for a Stihl?

Got wood?:shocked:

 

[Smoking Westy]

Damn that looks good :clap2:

Roger that! Pork don't look bad either. :becky:

 

[COS]

Looks good. Going to try it next weekend with a few changes.

 

[Happy Hapgood]

Bam! Mighty Fine Pork Critter!

 

[AClarke44]

Got wood?:shocked:

Ummm as a matter of fact I do! :mrgreen:

Nice belly okie!