Decided it was time to start clearing out the freezer. What do I find but a 2.5lb pork belly. Loosely followed SmkokinAussie's thread.
Scored the skin and gave the belly a good coating of #porkmafia Memphis Mud and into the fridge for a few hours.
Followed SmokinAussie's advice and into a smokin' hot oven to render some of the fat.
After about 20 minutes, I took it out. IT was 115. Not sure if I should have left it in a little longer, but it looked like it was starting to char a bit much. I think my oven temp may have been a bit high possibly.
Then into the FEC for a nice low & slow smoke at 224. ChefAlarm monitoring temps.
[
Decided to throw some almonds in there since the smoker was already going. Allegro Marinade, maple syrup, granulated garlic and sea salt. Thought I had more, but only had one pound left.
Six hours later...
Pork Belly... It's not just for bacon anymore...
Scored the skin and gave the belly a good coating of #porkmafia Memphis Mud and into the fridge for a few hours.
Followed SmokinAussie's advice and into a smokin' hot oven to render some of the fat.
After about 20 minutes, I took it out. IT was 115. Not sure if I should have left it in a little longer, but it looked like it was starting to char a bit much. I think my oven temp may have been a bit high possibly.
Then into the FEC for a nice low & slow smoke at 224. ChefAlarm monitoring temps.
[
Decided to throw some almonds in there since the smoker was already going. Allegro Marinade, maple syrup, granulated garlic and sea salt. Thought I had more, but only had one pound left.
Six hours later...
Pork Belly... It's not just for bacon anymore...
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