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1st crack at pork belly

CanuggheadCanugghead Posts: 8,113
edited September 2018 in Pork
Never tried pork belly in 10 years of egging, better late than never I guess  :)

No slashing, no vinegar, no soda. Punctured skin with Thermapen, seasoned meat side with Shaoxing, salt, white pepper and five spice powder. Rested overnight naked skin side up.

Smoked at 325'ish raised indirect on top of AR, meat side down, skin covered with just coarse sea salt held in place with foil fence. Reached IT 165 in about 1.5 hr. Removed stone and drip pan, cleared skin of salt crust and flipped over to blister the skin.  By this time dome temp was in the 400-450 range, didn't take long to crisp up the skin. The edge took longer to blister than the middle, have to figure out how to keep the entire skin surface in contact with the salt next time. Got decent smoke ring and crunchy cracklin that was more satisfying than the juicy morsels! Thanks for looking.











canuckland

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