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View Full Version : Chunk of pork belly (Bacon?)



kingkoch42
12-15-2011, 03:28 PM
OK, it is now March 2011 - this is what I tried :


Pork Belly (? or bacon ?)

Poitrine de porc (573g):

Rub: Mexican dried spices: 4 Tablespoons,
(red Bell Pepper, onion, mild chilies coriander, sesame seeds, cumin, oregano, parsley, chilies)
proportions not given on package
Salt :4 Tablespoons,
Sugar : 2 Tablespoons,
Chili powder : 2 Tablespoons
After 4 hours for a deeper penetration of the spices, recuperate rub and dissolve in a liter of
water, soak pork for 20 hours

Smoked*: 4 hours, 30 minutes with Oak

Temperatures:
Smoking (29 samples)
Minimum – 94C (≈ 201F)
Maximum – 172C (342F)
Average – 118C (244F)
Temperature spread – 78C (140F)
Internal – 82C (180F)

Real good, but... what I would do the next time*: Make 2, one like this and one hotter (was hot enough for the wife but I would have liked it hotter – a common situation here).

I started with this:
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2011-03-06/Poitrine1.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2011-03-06/Poitrine1.jpg.html)

Rubed :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2011-03-06/Poitrine2.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2011-03-06/Poitrine2.jpg.html)

Marinated :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2011-03-06/Poitrine3.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2011-03-06/Poitrine3.jpg.html)

Smoked :
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2011-03-06/Poitrine6.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2011-03-06/Poitrine6.jpg.html)
http://i1135.photobucket.com/albums/m634/kingkoch42/Pork/Belly/2011-03-06/Poitrine7.jpg (http://s1135.photobucket.com/user/kingkoch42/media/Pork/Belly/2011-03-06/Poitrine7.jpg.html)

Happy viewing,

kingkoch42
12-15-2011, 03:30 PM
Shame the spelling checker doesn't check thread names !

Cal

Joneser
12-15-2011, 03:47 PM
I will fix your thread title just because that Pork belly looks fantastic!:Drool2:

kingkoch42
12-15-2011, 03:51 PM
Thank you,

Cal

SmokyOkie
12-15-2011, 04:50 PM
Very nice.

When I was in Argentina, I was served por belly that had been sliced about 38" thick, rind removed and then grilled indirect until the fat rendered. it was wonderful! I have done it 3 or 4 times since.

peculiarmike
12-16-2011, 09:01 AM
Yep. If it's cooked skin-on you should do it slow and let the thin layer of fat under the skin render. Then finish it on a hot grill.

I know that was good eats right there King!!! :thumbs up:

peculiarmike
12-16-2011, 09:07 AM
Very nice.

When I was in Argentina, I was served por belly that had been sliced about 38" thick, rind removed and then grilled indirect until the fat rendered. it was wonderful! I have done it 3 or 4 times since.

Dayuuummmmm!!! 38"!!! That was a BIG hog!!!!














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