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  1. #1
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default Chunk of pork belly (Bacon?)

    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:


    Rubed :


    Marinated :


    Smoked :



    Happy viewing,
    Last edited by kingkoch42; 10-17-2013 at 08:51 AM. Reason: Repair photo li,ks
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default correction

    Shame the spelling checker doesn't check thread names !

    Cal
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    I will fix your thread title just because that Pork belly looks fantastic!
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default

    Thank you,

    Cal
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  5. #5
    SmokyOkie Guest

    Default

    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.

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    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!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    Quote Originally Posted by SmokyOkie View Post
    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!!!!














    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

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