I purchased this 11 pound pork belly at Costco for four dollars a pound
I rubbed it with kosher salt and some random seasonings from my cupboard
I let it dry brine overnight for eight hours
Notice how it’s cut into four strips? I have a metal rib rack that lets me prop up ribs perpendicularly; with that rib rack I’m able to smoke four racks of ribs in my 22 inch weber kettle grill instead of barely being able to fit two racks of ribs.
So turns out I can cut the pork belly into strips that are roughly the approximate size and shape of rib racks and then I can smoke a pork belly just like ribs.
Which is what I did
SMOKING
I use the Weber snake method with my I believe 22 inch Weber kettle grill
I switched recently from Kingsford charcoal to Royal Oak hardwood briquettes. They burn faster, but they make a lot more smoke.
I put one fist sized chunk of wood on top of the burning coals. Mesquite, I think?
I took both of my hands and scooped a heaping amount of wood pellets and dumped them on top of the charcoal as well, just to add more smoke. I did that twice (so two “both-hands-handfuls”)
I smoked the pork belly for about eight hours. I didn’t measure the temps. I just left both of the valves open 100%. The fire ate through maybe half the snake.
I then transferred the pork belly to my oven and baked it at 2:50 for another three hours.
A total of 11 hours cook time.
THE RESULT
It nearly falls apart when cutting into it with a fork and knife.
This would go great in tacos or in probably any dish that wants meat, especially shredded meat
I’m on the carnivore diet and I only eat meat so I just eat it straight up
Pork belly is becoming one of my favorite meats because since it has so much fat, it has a lot of calories and so basically 11 pounds of pork belly is going to last me a lot longer than 11 pounds of lamb, which is a lot leaner and has a lot less calories
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PREP
I purchased this 11 pound pork belly at Costco for four dollars a pound
I rubbed it with kosher salt and some random seasonings from my cupboard
I let it dry brine overnight for eight hours
Notice how it’s cut into four strips? I have a metal rib rack that lets me prop up ribs perpendicularly; with that rib rack I’m able to smoke four racks of ribs in my 22 inch weber kettle grill instead of barely being able to fit two racks of ribs.
So turns out I can cut the pork belly into strips that are roughly the approximate size and shape of rib racks and then I can smoke a pork belly just like ribs.
Which is what I did
SMOKING
I use the Weber snake method with my I believe 22 inch Weber kettle grill
I switched recently from Kingsford charcoal to Royal Oak hardwood briquettes. They burn faster, but they make a lot more smoke.
I put one fist sized chunk of wood on top of the burning coals. Mesquite, I think?
I took both of my hands and scooped a heaping amount of wood pellets and dumped them on top of the charcoal as well, just to add more smoke. I did that twice (so two “both-hands-handfuls”)
I smoked the pork belly for about eight hours. I didn’t measure the temps. I just left both of the valves open 100%. The fire ate through maybe half the snake.
I then transferred the pork belly to my oven and baked it at 2:50 for another three hours.
A total of 11 hours cook time.
THE RESULT
It nearly falls apart when cutting into it with a fork and knife.
This would go great in tacos or in probably any dish that wants meat, especially shredded meat
I’m on the carnivore diet and I only eat meat so I just eat it straight up
Pork belly is becoming one of my favorite meats because since it has so much fat, it has a lot of calories and so basically 11 pounds of pork belly is going to last me a lot longer than 11 pounds of lamb, which is a lot leaner and has a lot less calories