Have any of you ever smoked a fresh pork belly? I have two big ones and I thought

cynupstateny

Well-known member
I'd smoke them low and slow but I don't know what type of dry rub to put on. I know I'd like to use some fresh rosemary but no clue what else.

Suggestions?

 
Yes, but they're really hard to roll...

I couldn't resist.

Rosemary would be good. I like a sugar-based rub so that it carmelizes. Easy on the herbs and salt or it get to be too much. A soy/sesame/garlic glaze is really good as well.

Are you joining us for Sichuan lunch on Friday?

 
Oh, Richard. I would expect that comment from Steve smileys/wink.gif

I wish I could be there but the new knee isn't as strong. yet as I wish it was

 
What do you want to use them for? Makin' bacon or roast? If you want bacon, here are 2 recipes

from the "King of Charcuterie", Michael Ruhlman.

Maple Cured Bacon
From Michael Ruhlman’s book, “Charcuterie”.

One 5 lb piece of PORK BELLY, rind on
2 oz KOSHER SALT
¼ cup PURE MAPLE SYRUP
2 tsp PINK CURING salt
¼ cup MAPLE SUGAR

Simply mix up all the ingredients for the cure (it will be a sort of yellow slurry) and spread it all over the pork belly, making sure to get under all the nooks and crannies and on the sides as well. Make the coating as evenly as possible on both sides so the whole thing has a nice coating (including the rind).

Place in a 2.5 gallon zip lock bag and sort of fold up the sides so that the liquid that exudes from the belly is in constant contact with the meat (will take a bit of folding, the bag will be much larger than the belly). Once you've done that, throw it in the fridge (36-40 degrees) for 7 days, flipping it over every other day. On the 7th day, remove the belly from the bag and wash all the cure off. Put it on some sort of drying rack (I use one of the cheapies from walmart used for allowing cookies to cool) and stick it in back in the fridge for 1 day to dry out (form the pellicle).

Next, take the bacon out of the fridge and hot smoke it (about 200º F) until your therm reads 147º F. Take the slab out, place it in another zip lock bag, and immerse in a cool water bath to cool it quickly. Put it in the fridge, and now you've got bacon!!!!

Ruhlman suggests slicing the rind off after smoking. I did it before smoking, because I wanted more smoke flavor for the bacon itself. I guess some people also leave the rind on and just slice as is.

Savory Bacon
Adapted from "Charcuterie" by Michael Ruhlman and Brian Polcyn. Yields 12 to 16 servings.

1 5 lb slab PORK BELLY
4 GARLIC CLOVES, minced
2 tsp SODIUM NITRITE, optional
3 Tbsp KOSHER SALT
2 Tbsp DARK BROWN SUGAR
2 Tbsp COARSELY GROUND BLACK PEPPER
4 BAY LEAVES, crumbled
4 or 5 sprigs FRESH THYME

Trim belly so edges are square. Combine garlic, sodium nitrite, salt, sugar, pepper and bay leaves in bowl, mix well.

Place belly in 2½ gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.

Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.

Preheat oven to 200º F. Place belly on rack on a baking sheet. Roast until it reaches internal temperature of 150º F, about 2 hours; begin checking temperature after 1 hour.

While fat is hot, slice off rind; save for stocks and stews. Cool to room temperature. Wrap well; refrigerate until chilled. Can be kept refrigerated for up to 2 weeks or cut into slices or chunks, wrapped well and frozen for up to 3 months.

When ready to use, cut in 1/8” slices or ½” lardons and sauté slowly until fat is rendered and bacon is crisp.

 
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