ChileRelleno Question about pork belly - Pensacola Fishing Forum

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Old 12-19-2017, 03:08 PM   #1
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Default ChileRelleno Question about pork belly

How do you smoke your pork bellyís? Iíll be doing my first very soon. I picked up a couple at Winn Dixie on sale. Thanks in advance!
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Old 12-19-2017, 03:20 PM   #2
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http://eggheadforum.com/ has ALL kinds of valuable info fer everything!!!
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Old 12-19-2017, 08:49 PM   #3
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Thanks Jason. I was hoping the resident master chef would have a go to recipe for them.
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Old 12-19-2017, 11:10 PM   #4
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Quote:
Originally Posted by huntnflorida View Post
Thanks Jason. I was hoping the resident master chef would have a go to recipe for them.
In the past, I have watched some videos on the burnt ends of the pork belly!!!! Made me slobber all over! I will be trying them!!!
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Old 12-20-2017, 06:33 PM   #5
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LMAO, y'all flatter me way too much... Resident Master Chef... [chuckles]

Whole pork belly?
With ribs or without?
Skin on or off? For smoking highly recommend skin-off.
Smoke or Oven Roast?
What do you want to end up with?

Pick one or two and I'll share my recipes.

Burnt Ends, nos kin, smoker... I know I've posted threads on these at least twie.
Classic Smoked PB, no skin, smoker
Crispy PB, no skin, roasted/smoked, then cooled, sliced and fried crisp
Cracklin Skin/Succulent Pork, skin-on, slow roasted/smoked then oven finished for cracklin skin
Roasted PB with Honey/Herb/Garlic, skin-on, roast/smoke
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Last edited by ChileRelleno; 12-20-2017 at 06:46 PM.
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Old 12-20-2017, 09:51 PM   #6
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I do believe itís skin off. I didnít really pay that much attention, I was so excited to get it. Iíd like to do it all in the smoker. However, I want your favorite recipe. Thanks
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Old 12-20-2017, 09:53 PM   #7
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This is one of two I purchased
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ChileRelleno Question about pork belly-fd5f46d2-d001-403a-999f-ea31be0d9a4e_1513824735901-jpg   ChileRelleno Question about pork belly-ca986cab-8448-4de3-8e1f-633b33d8910f_1513824752397-jpg  
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Old 12-21-2017, 09:42 AM   #8
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That's a lot of Bacon there. g/l with the smokin'
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Old 12-21-2017, 06:56 PM   #9
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Pork Belly Burnt Ends

Fire up the smoker, anywhere from 225į-275į
Use whatever wood you like Hickory, Apple, Cherry, Oak, Pecan even Mesquite.
Want a nice thin blue smoke.

Cube the belly into 2" pieces
Coat thoroughly with rub, I use a a gal size Ziploc bag
Let marinade overnight in bag
Place on racks, not touching
Smoke till you get a real nice color and an average IT of 155į-165į
Then I pan them, added some more rub and drench in BBQ sauce
Cover with foil and returned to the smoker.
About an hour covered and another hour uncovered

My basic pork rub recipe
1C Brown Sugar
.5C Lawry's Seasoned Salt
1/3C each Paprika, Garlic and Onion powders
For spicy heat add
2T Cayenne powder and/or Black Pepper

My favorite store bought BBQ sauce is Sweet Baby Rays




Rubbed, marinaded overnight and waiting for the smoker



Out of the smoker and into a pan, more rub and some saucesauce





Oh damn, time to Slap Ya Mama!

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Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about.

Last edited by ChileRelleno; 12-21-2017 at 07:07 PM.
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Old 12-21-2017, 08:48 PM   #10
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Awesome!! Thanks!! Iíll give that a try!!
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