Raichlen's Rib Rack and Belly


 
T

tjkoko

TVWBB All-Star
The pork belly I get here in the swamps can measure up to almost a meter in length and weighing around thirteen to fifteen pounds. I'd get two of them (two sides each weighing around thirteen pounds each) and it would take at least twelve hours to smoke both bellies, each cut in half, up to a temperature of 145F. Whereas formerly I'd cut each belly into two pieces and smoke two pieces at a time (about seven pounds each), now I cut it into four pieces that set vertically in SR's rib rack. That way I can smoke at least sixteen pounds at once: four pieces setting in the rib rack and two pieces setting in the bottom grill.

Shrinkage has increased but so has my rate of production. Next time, some german bacon.
 
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Thanks for posting this. I've been thinking about using a rib rack to make some additional space. I usually make a whole belly and half a loin (for Canadian) for Christmas presents and space can be tight.
 
Depending on the size of the slab placed into the rack, it might buckle a little bit but not enough to cause alarm.
 
We don't have the nice thick pork bellies here, at least from the locally raised pigs. But we do the same, cutting them into 1.25 to 2 kilo chunks for curing (fit a ziplock better) and then in a rib rack for smoking. Very handy, though I'd hang them if I had the setup for doing that.
 
Bellies come in all thicknesses depending on species, feeding and so on and so on. Enjoy! That's what it's all about. And now on to some fruit bat!!!!! ^..^ ^..^
 
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