smoking Pork Belly

[Booma]

I'm obsessed with pork belly lately.

Trying all the methods

So far my favorite is.....

Hang dry the piece of belly for a few days in the fridge, before I jaccard and then heavily salt.

Into the Big Green Egg with lump charcoal at 475f for the first 45 minutes, then lowered to 350f until done.

Roughly a 2 hour cook.

So damn tasty, juicy and crunchy!!

 

[karoo]

Excellent!!

 

[RedHotChiliPeppers]

That looks so delicious! Can you tell me what you mean by jaccard?

 

[Booma]

That looks so delicious! Can you tell me what you mean by jaccard?

Brand or name of this little gadget with lots of sharp little blades

Use it to stab lots of holes in stuff

 

[The_NorthEast_ChileMan]

Can you tell me what you mean by jaccard?

Brand or name of this little gadget with lots of sharp little blades

Use it to stab lots of holes in stuff

Jaccard Corporation
Meat Maximizer™ Meat Tenderizer

_

 

[boutros]

I really want to do one of these but haven’t gotten around to it yet. I honestly never even had it at a bbq place so I’d be completely going in blind.

Looks damn good. It has to be pretty rich.... how much does ascot ion like that serve?