Pork Belly (not bacon) Questions


 
T

Tim Mulvihill

TVWBB Fan
Hey everyone, I've been doing a lot of the Bob C, bacon made easy. Wife and I both love it, but I wanted to try something different.

We were at a restaraunt in the meat packing district in downtown Chicago a while back, and I remember we ordered a pork belly. It was served as a slab, and was unbeliebably tender and good. I was hoping to try and replicate something similar.

Anyone smoke these and serve them as a slab? Details-temps/time/rubs/brine/etc.?

I'm thinking slow smoked at 250 degrees until 160 internal, but I might be way off base here.

I've got a 1.5 pounder, no skin, in the freezer I can experiment with.

Thanks ahead of time!
 
I suppose you can try 3-2-1 just experiment. I don't think I have ever seen a cook being posted of what you are describing.

Do you have a pic do I can what your talking about? Sounds interesting.
 
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