Pork belly bacon

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
I went to Costco and was pleasantly surprised to find a large solid slap of pork belly. 10 lbs for 30.00. Picked it up and cut into 3rds. Used Jess Pryles, 1/3 cup sugar, 3tbsp kosher salt, 2tbsp pepper, 2tsp paprika, and one tsp cure. In the fridge for the next week. Did this once already with pork belly strips. The strips tasted good, but couldn’t cut slices out of them. I will post in a week more photos of the cook and results.
 

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Dassman5

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I went to Costco and was pleasantly surprised to find a large solid slap of pork belly. 10 lbs for 30.00. Picked it up and cut into 3rds. Used Jess Pryles, 1/3 cup sugar, 3tbsp kosher salt, 2tbsp pepper, 2tsp paprika, and one tsp cure. In the fridge for the next week. Did this once already with pork belly strips. The strips tasted good, but couldn’t cut slices out of them. I will post in a week more photos of the cook and results.
I would really like to hear your impressions of the process and end-results.
 

Bruno

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Can’t wait to see!!
 

whoareya

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You going for a cold smoke for this one, once cured, or doing the hot smoke version again?
 

rexster314

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2020-12-29 12.57.39.jpg

Here's 250 pounds of pork bellies. Going into the cure today, to be smoked next week. I don't use the Smokefire as I have my routine down pat, but I am doing a half slab of pork belly on it today, smoking it like a brisket

2021-01-03 11.01.08.jpg
 
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bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Good lord, that’s a lot of bacon! Now I feel like a tadpole is a bass pond!
 
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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
Last time I hot smoked until 140. I’ll do 150 this time. I had to cut into small chunks last time due to strip sizes. I set it at 200, if I remember right I’d have to look again. I know some of the reviews I looked at said 2-3 hour cook at that temp. I did a good 4 hours, and it still was not at 150 it’s very simple really. Just mix up the rub/cure. Coat it on, wait 7 days . Take it out and rinse it off really good. Pat dry with paper towels. Back into the fridge, uncovered for another day. Then smoke to 150. I did flip the meat over every day.
 
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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
View attachment 3030
Here's 250 pounds of pork bellies. Going into the cure today, to be smoked next week. I don't use the Smokefire as I have my routine down pat, but I am doing a half slab of pork belly on it today, smoking it like a brisket

View attachment 3031
I want to know your process. For the one today, and the rest. If you don’t mind sharing?
 

rexster314

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I want to know your process. For the one today, and the rest. If you don’t mind sharing?
For the half slab belly today, I just treated it like a brisket, rubbed down with Bolner's Smoky Sweet Swine rub, then did and hour of Smokeboost, bumped the temp up to 220, and have been smoking it that way since. It's at 160 now, gonna take it off at 190.
As for the curing process, I make up a rub of pink salt, brown sugar and salt. Rubbed down and put in the fridge for 9 days. Taken out of the fridge, goes into the Masterbuilt electric smokers but just using the AMAZN smoker tubes for about 8 hours. Then put up in the fridge and sliced after chilling for 24 hours. After slicing, goes into vac seal bags of 4 pounds each
 

Bruno

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For the half slab belly today, I just treated it like a brisket, rubbed down with Bolner's Smoky Sweet Swine rub, then did and hour of Smokeboost, bumped the temp up to 220, and have been smoking it that way since. It's at 160 now, gonna take it off at 190.
As for the curing process, I make up a rub of pink salt, brown sugar and salt. Rubbed down and put in the fridge for 9 days. Taken out of the fridge, goes into the Masterbuilt electric smokers but just using the AMAZN smoker tubes for about 8 hours. Then put up in the fridge and sliced after chilling for 24 hours. After slicing, goes into vac seal bags of 4 pounds each
Wow!’
 
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bbqking

bbqking

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EX6, 2, 22” kettles, 18” kettle and a 26” kettleand a e310 gasser
For the half slab belly today, I just treated it like a brisket, rubbed down with Bolner's Smoky Sweet Swine rub, then did and hour of Smokeboost, bumped the temp up to 220, and have been smoking it that way since. It's at 160 now, gonna take it off at 190.
As for the curing process, I make up a rub of pink salt, brown sugar and salt. Rubbed down and put in the fridge for 9 days. Taken out of the fridge, goes into the Masterbuilt electric smokers but just using the AMAZN smoker tubes for about 8 hours. Then put up in the fridge and sliced after chilling for 24 hours. After slicing, goes into vac seal bags of 4 pounds each
How many do you go at once?
 
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