Smoke Pork BellyThis is how to Smoke Pork Belly – just like you would get out of your whole hog (the bacon part) without smoking the whole hog. This smoked pork belly recipe will melt in your mouth. mmmm…. Bacon! For a while now, I’ve been wanting to smoke pork belly on my backyard smoker. The only time I get true bacon is off a whole hog, and I wanted to duplicate that “whole hog” style bacon on a smaller scale – something anyone can do. So I went and bought myself a case of pork bellies earlier this week. I had 5 bellies total. (I’ve got some homemade, cured bacon in the works – and I’m going to share that too… so be on the look-out). But today it’s all about un-cured, slow-smoked, melt-in-your-mouth goodness that is Smoke Pork Belly. The pork belly I had averaged about 12lbs – which was a little too large for my UDS. So I trimmed it down to about a 6lb slab. This was much more manageable, provided plenty of meat, and left me with some smaller roasts to play with later. (I’m thinking braised pork belly) I left the skin on to hold in moisture and flavor – and to protect the meat while it was cooking in the smoker. Then I gave the skin a good coating of vegetable spray to prevent it from burning and give it that golden color. Next, I slathered on a light coat of plain yellow mustard and dusted on a good coating of Killer Hog’s The BBQ Rub. The pork belly has about 50% fat internally – and that’s massive flavor. But I also wanted to inject it to add even more flavor. The thicker parts of the belly did really well taking the injection, but I did have a little trouble in the thinner areas. The goal was to use about a 12oz of injection in the whole thing. Here is the Smoke Pork Belly injection recipe:
- 16oz Apple Juice
- 2oz Worcestershire Sauce
- 2oz Soy Sauce
- 1 Tablespoon finely ground Killer Hog’s The BBQ Rub.
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