Now that's a bargain and you know it. You can expect these to take about 90 minutes to reach 200-205°F however this greatly depends on how well your smoker maintains the temperature, weather, wind, how often you open the door, etc.. For these slices, it's not easy to use a leave-in thermometer like the “Smoke” by Thermoworks so I usually just check them with a fast reading Thermapen at about the 60-70 minute mark to see how things are progressing. And of course, if you’re tailgating, pork belly will undoubtedly be the star of the show. I like to get some salt into the meat of the pork belly slices to help bring out the flavor. The next secret is the way you slow-cook your seasoned pork belly for hours on the grill or in the smoker until the fat renders down and the meat gets nice and tender. Fatty, All Pork Next, you slice it and get your favorite barbecue sauce involved before letting your pork belly cook just a bit longer.Â. I suggest calling all of the grocery stores, meat markets, etc. We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! These are 1″ thick strips, 5 or 6 to the pack. After the 2nd hour, the meat is ready to be seasoned with the original rub. They were a huge hit! -Charles W. Love the sauce and rub recipes. I followed to the letter. I have a Traeger (which is absolutely awesome) but the temperature settings are in 25 degree increments, so I have 225 or 250 as my options. Bake at 180 degrees C for 15-20 minutes, remove from the oven, flip the pork strips over and brush the remaining sauce on to the other side of the pork. Place the pork belly slices into the smoker and let the cooking begin. Can't wait to do a beef brisket. Give it a try, single-click unsubscribe at any time if you change your mind. Not too salty at all and just right. -Peter S. Love the original rib rub and sauce! Using half the sauce, brush it over the pork strips so that they are well coated. Save my name, email, and website in this browser for the next time I comment. in your area and ask to speak to the meat guy. Chops Note: I cut some of the slices up into smaller pieces and that made it a lot easier to work with in the pan. Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour. I tried to adhere to your “10% coverage” for the brining process. Standard | Smoking Times and Temperatures, Barbecue, Grilling With Smoke, Hot Smoking, No big words– just clear instructions and how-to images. I finished them the next day by searing them in a cast iron skillet with brown sugar and they were amazing. My rub was originally designed for pork.. pork ribs specifically. Place the pork belly on a foil-lined baking tray. Many of them carry pork belly and pork belly slices like the ones I'm using in this recipe. Line a baking tray and lay out the pork strips. Remove from the oven or from the BBQ and serve with rice or potatoes & a salad. It adds that perfect balance of sweet and spice to the outside of the meat and it's guaranteed to please. Jennifer Quisenberry is the Founder and Editor-in-Chief of The Awesome Muse. Give it a try, you can unsubscribe anytime. Place the pork belly … On point! Amazing !!! What my first book touched on, this second book takes it into much greater detail with lots of pictures. Feel free to sample one if you like but I can tell you that the last step makes all the difference in the world and I hope you can trust me on that. Back Ribs There may be some flare ups but that will just sear the slices faster and should not be a problem as long as you stay close and watch them carefully so they don’t burn. The only thing I do differently is when they reach close to 200 I brush on BBQ sauce and turn up the grill to sear the sauce. Thanks Jeff! You could also change gears and just make pork belly burnt ends out of them. Next, you slice it and get your favorite barbecue sauce involved before letting your pork belly cook just a bit longer.Â. Just before serving, heat a skillet or electric griddle to medium heat and cook both sides of the pork belly slices until they are seared but not blackened. After smoking, the skin became very hard, and I ended up peeling it from the pieces, since it wasn’t really edible. We have an annual rib fest competition at the lake every 4th of July. It’s tasty! However, we didn't win last year and had to step up our game! Legs, All Lamb + Free 5-Chapter eCourse on Smoking Meat Basics, 3-4 lbs pork belly slices (¼ thick is perfect). It also includes a complete, step-by-step tutorial for making your own smoked “streaky” bacon using a 100 year old brine recipe. The salt will melt and mix with the moisture and absorb back into the meat. This guy or gal can tell you if they have pork belly or a good place to find it and they'll be the one to ask about slicing it. Steelhead Trout Season both sides liberally with Jeff's original rub waiting in between top side and bottom side for the rub to acquire that "wet' look before flipping them over. I saw the pork belly at Costco. After some trial and error, I decided that these absolutely needed more salt. Flip the meat over, salt the other side in the same way and place it back in the fridge for another hour. -Susan T. Thank you for the great advice. If you would like some additional ideas, be sure to check out our Bacon Recipes that Everyone Loves. tips for hosting a great tailgating party! All Chicken Subscribe to the Smoking Meat Newsletter! Breast You can use ANY smoker to cook these but preferably one that can cook at at the recommended temperature of 240°F. Pork Belly If you continue to use this site we will assume that you are happy with it. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. This is especially important when you use my original rub (Purchase formula here | Purchase bottled rub) since it does not have a lot of salt. Prime Rib Here's a picture of the pork after only 20 minutes. And if you do love it – this recipe for Pork Belly Strips is the way you should be eating it. If you love bacon, you simply owe it to yourself to get your hands on some pork belly as soon as possible. First off, you have to start off with this Dry Rub, which combines sweet, salty, and smoky along with other wonderful seasonings.Â, The next secret is the way you slow-cook your seasoned pork belly for hours on the grill or in the smoker until the fat renders down and the meat gets nice and tender. Note: because of this cooling process, these are great for making ahead of time and then you can sear them right before your guests arrive. Did these for Superbowl and wow!!!! Turns out this is a great food to eat on a Ketogenic diet! We all agreed it was the best sauce we have had in a while. HUGE HIT!!! CS Ribs Burgers You do not want it to be black but just a good sear that really brings out the flavor and the texture. Your email address will not be published. [instagram-feed num=7 cols=7 showheader=false showbutton=false showfollow=false]. I’m 100% in denial. I also left the slices on the racks during the cooking process. Should we cut off the rind/ hide. This helps to make the skin crispier. Please note that nutrition facts are subject to change based on your choice of ingredients. Pork Steak Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!


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