Pics: Get in my Belly!

andyjMember

Decided it was time to start clearing out the freezer. What do I find but a 2.5lb pork belly.

Scored the skin and gave the belly a good coating of #porkmafia Memphis Mud and into the fridge for a few hours.

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...

4/19/158:12 PM

❤️ 0

Original Post

Replies sorted oldest to newest

ribdogMember

All I can say is "Dang!"

4/19/159:17 PM

❤️ 0

jay1924Member

Andy, you are the undisputed Pork Belly King! Thanks for the alternative process! Love the fat rendering step (my oven will suffer though). I've got a few pieces in the freezer; one of them will be undergoing your treatment soon.

4/19/1510:48 PM

❤️ 0

dakotasmokeMember

AndyJ,

The almonds also look great. Care to provide more information on what type of Allegro Marinade you used and how much Maple Syrup. Probably all heated up and then almonds mixed in to get a good coat of the mix? Thanks

4/20/155:35 AM

❤️ 0

andyjMember

Been trying different recipes. Kind of eyeballed everything on this one, but approx:

1/4 cup Allegro Original Marinade
2 TBSP Maple Syrup
1 TBSP Granulated garlic
1 tsp salt

Mix everything together add nuts mix a few times over a period of about 10 minutes to get them good and coated.

I didn't heat the mixture, amount of liquid seemed to be about right for 1lb of almonds.

4/20/157:13 AM

❤️ 0

dakotasmokeMember

Thanks, they look good.

4/20/156:24 PM

❤️ 0

chaplainbillMember

Andy, I swear, you could pick up a re-tread tire off the highway, slice it up, season it, and smoke it and it would look wonderful!!!!!

Nice job on the belly. I just picked up two pigs from the butcher and have four bellies, four loins and four boneless hams to cure. You've got me thinking. Also am getting back neck bones. Have not tried to do anything with them yet.

Also, might have missed it, but what was the Internal temp of your belly when you pulled it>?

Your belly project got me thinking about cubing one up and smoking it like burnt ends. At least with the ends and pieces which I'll have left over.

4/22/1510:12 AM

❤️ 0

andyjMember

Thanks for the compliments. Bill, I took it out at 180. The previous one I made I only took it to 160 and there was still quite a lot of fat left.

4/23/158:25 AM

❤️ 0

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...