Recipe Pork Belly

Discussion in 'Recipes' started by Thunder5Ranch, Oct 11, 2018.

  1. Thunder5Ranch

    Thunder5Ranch Monkey+++

    It is all the rage now days and folks really think it is something new and exciting :) This is how I have made my bacon for as long as I can remember and how it was handed down from one generation to another in my line to make bacon. Course it is not cured, just brined for a week and then heavily smoked. Can use it as a sliced roast or slice thin or thick and fry it up crispy that is as good or better than any pink salt injected cured bacon :) Can also season it however you want for some flavors that range from outright weird to tasting like traditional bacon. Pasture and woodlot raised hogs that have more muscle than fat in the belly work best......... but you don't want totally lean :)

    My basic recipe. Brine it in salt water, I use 2 pounds of salt per 5 gallon FOOD GRADE bucket. (Don't use that empty 5 gallon oil bucket ;) ) Put the lid on tight and set it in the corner of the cooler or in a refrigerator for 7-10 days. Take it out and rub whatever seasoning trips yer trigger on the meat side. Roll it up tight and tie it every couple of inches with butchers twine. Insert in the smoke of your choice that can maintain a even 150-160 degrees. I start out with a hot fire to get it started and run it 2 hours at 250-260 degrees, then drop the heat back to 150-160 for 14-16 hours. For smoking wood I use Hickory, pecan, Apple, Peach or A member of the white oak family, each wood gives its own unique flavor. For slicing into bacon I take out and refrigerate over night, Cold works much better on a slicer ;) Then simply fry it like you would bacon.

    For a roast I skip the brining and just season and roll it up and run the smoker at 275 degrees for 2-3 hours or until the internal temp is running 165 degrees and then drop the smoker temp down to 180 and really put the smoke to it for another hour and serve sliced and hot right out of the smoker.




  2. SB21

    SB21 Monkey+++

    I'll have to give this a shot. Looks great. (y)
    Seepalaces, Ura-Ki and HK_User like this.
  3. Ura-Ki

    Ura-Ki Grudge Monkey

    Oh, YEA! That's pretty much how we always did it. Grand Mom would always add a few cups of Black Strap Molasses during the smoking and would baste it from the drippings pan, gave it a kind of sweet complexity that really brought out the flavors. spices were pretty basic, she had a home made blend she would use and it was slightly spicy and semi sweet! We have done it in Maple and honey at times, but the Molasses really is the favorite for us! Some times she would do a brisket at the same time, man, that Brisket was really something!
  4. Bishop

    Bishop Monkey+++

    I would eat that.
    Ura-Ki, tacmotusn and Thunder5Ranch like this.
  5. Thunder5Ranch

    Thunder5Ranch Monkey+++

    I don't have much of a sweet tooth...... Until it comes to good sorghum molasses :) Then I am 50/50 split on it when it comes to pork. Just a matter of personal taste really. LOL From the pic I obviously prefer onion and garlic ;)
    SB21, Witch Doctor 01 and Ura-Ki like this.
  6. Ura-Ki

    Ura-Ki Grudge Monkey

    This makes almost a candied Bark on the meat, it's a lot like a really good BBQ bark, crunchy, slightly sweet, smokey, and a touch spicy!
    SB21 and Witch Doctor 01 like this.
  7. Hanzo

    Hanzo Monkey+++

    A number of years ago, I did the pork belly at camp. Smoked high above a kiawe fire with just a simple dry rub I made. After it was cooked through, I sliced it and seared it over the hot coals.

    Had the little monkey come and taste test. She kept taste testing then called her friends over and they ate it all. Lucky that was just the appetizer to the main meal. Sheesh. I got to taste though and it was really good.
    SB21, Witch Doctor 01, Ura-Ki and 2 others like this.
  8. Ura-Ki

    Ura-Ki Grudge Monkey

    I learned long ago, always hold back enough for my self, prevents those hungry kids and other hangers on from eating all the goodness! Lucky Dutch Ovens have heavy and often smokin hot lids! LOL
    oldawg and Hanzo like this.
  9. Hanzo

    Hanzo Monkey+++

    I usually make enough for leftovers. Except those ravenous creatures started in on the pork belly before the meal was ready, so that went first. I was happy to have some though.
    SB21, Witch Doctor 01 and Ura-Ki like this.
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