Hickory Smoked Pork Belly with Crispy Skin - Pensacola Fishing Forum

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Old 11-25-2018, 10:13 PM   #1
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Default Hickory Smoked Pork Belly with Crispy Skin

This belly was salted and set in the fridge to dry 72+ hours before smoking.


12 hours before smoking it was dry brined, and 4 hours beforehand it was injected with a brine solution.




Went in the smoker over hickory at 350 and I'll give it about 2 hours of smoke.
Then it'll be moved in to a 475-500 oven to crisp the skin.

Out of the Smoker




Out of the Oven, Crispy Chicharrone!




Sauced and Back Into the Oven


And the Finale

Okay, this was the best PB I've ever cooked.
Better than the best Burnt Ends, just incredible.




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Old 11-26-2018, 08:00 AM   #2
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Looks awesome! I call pork belly BBQ candy!
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Old 11-26-2018, 08:13 AM   #3
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Niceeeeeee! My arteries got clogged a tad just checking out the post!!!!
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Old 11-26-2018, 12:11 PM   #4
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you need a big ol pot of pintos with that.
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Old 11-26-2018, 12:52 PM   #5
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Quote:
Originally Posted by smooth move View Post
you need a big ol pot of pintos with that.
I was thinking more of a big old bowl of vinegar based coleslaw.
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Old 11-26-2018, 01:56 PM   #6
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I've said it before, but I sure enjoy your food posts. Thanks for taking the time to document and share your kitchen adventures
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Old 11-28-2018, 05:29 PM   #7
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Looks great !
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