I smoked a cured 5 lb. pork belly yesterday. The brine was a dry rub of a salt, brown sugar, nutmeg and thyme mixture. I coated the belly in raw apple cider vinegar before applying the rub. I let it cure in the brine for 5 days flipping it in the liquid that formed daily. I smoked it until the internal temp was 150 degrees F. Took about 3 hours with the wind yesterday. I used a blend of pecan and apple woods. Mmmmm! Bacon!
Made pork belly burnt ends over the weekend...they tasted great but were a tad chewy. The BBQ Boys recommended 250-275F, but my Masterbuilt only gets to 220F (when set at 275F). Smoked for 3 hours (instead of 2), and the recipe on Youtube tasted great, but the ends were a little tough.
I can't stress enough that when you think you've added enough honey and BBQ sauce for glazing process, add more and then some.
I should upgrade to real smoker...
The “brine” starts out as a dry rub with the exception of the cider vinegar. The brine forms as liquid is drawn from the pork belly. It is never fully submerged and has to be flipped over daily. I never measure the vinegar. I slather it on to the belly before I apply the rub mix.
I have 10 lbs of belly curing as we speak. I plan to smoke it over pecan on Labor Day.
This is the site that I use as a guideline...
Was the belly submersed in the brine? How much apple vinegar did you use?
I did another round of bacon a few weeks ago. I only brined it 3 days and it came out much less salty. I also bought an electric slicer. Boy was that an improvement over hand-cutting 10 lbs of bacon!
You tube BBQ pit boys recipe pork belly bites
Are you slicing your bacon with a knife? You are brave!! I love home smoked bacon sliced thick. I do about 15 slices to a package.
We had a pack of the bacon for breakfast this morning. It's definitely on the salty side. For a slab in the 4-5 lb range, I'd recommend a shorter soak in the brine. Next time I'll try three days. It's not terrrible, just a bit salty in the thin ends. I made a pot of bean and bacon soup with the ends and thicker pieces and it rocks. Good smoky flavor and I didn't have to add a grain of salt.
Costco. This one was originally a 8 lb belly but I used some of it for other recipes.
I've also smoked pork bellies that were not cured. I rubbed them with rib rub and cut them into one inch cubes they make great snacks. I'm sure I posted it here somewhere. If not, shoot me a message and I'll get you the recipe.
That looks delicious.. I have been looking at smoking a pork belly and just waiting to find good price at my local Costco.. Can I ask where you bought your pork belly??