Summer 2020: The Adventures of Pork Belly

Fresh from the butcher

      This summer has really been the Blog of Food.  The pandemic has restricted many folks from traveling far and as such has inspired more home cooking.   I took this as an opportunity to try something new once again.   I was able to finally locate an 8 lb pork belly in Michigan this summer and there are several recipes I wanted to try.  One of which, Pork Pastrami, has been chronicled elsewhere in this blog.  Pork belly has long been the source of bacon, but lately the range of recipes and culinary treats has expanded.  There is Smoked Pork Belly, Bacon, and Pastrami among others.  As sandwich, breakfast, or main course the list continues.  This has been a summer long project for me and as such this is my list of recipes and results.  Enjoy.

HOMEMADE BACON

2 pounds pork belly trimmed of excess fat
2 Tblspn Morton Tender Quick
2 Tblspn brown sugar
1 2/3 tspn maple sugar or syrup
1 2/3 tspn cracked black pepper
2 tspn red pepper flakes

     Trim the excess fat off the belly and lay flat.  Cover with cure and massage into flesh. Keep in mind this amount of cure is for 2 pounds.  After applying cure, place in plastic zip loc or turkey bag and squeeze out as much air as possible.  Seal and place in refrigerator for 7 days for inch of belly. Morton makes an excellent cure recipe for this.  www.copymethat.com/r/uiKl1Fk/smoked-bacon-with-morton-tender-quick-cu/

Cured 7 days ready to go in smoker

  

NOTE:  There is an old rule that cure will penetrate and cure a belly 1/2" each side for each 7 days. This means a 1" thick piece of belly will cure in 7 days, a 2" inch piece of belly in 14 days.  

      Remove from bag and rinse well.  Rub extra black pepper on outside of top and bottom, place in refrigerator for 24 hours uncovered to produce a 'pellicle'.  This outer sticky covering will help the smoke and flavor to better adhere and penetrate.  Place in smoker over your choice of wood (I used a mix of cherry and apple) for about 5-6 hours, till inside temp reaches 150F.  Then remove, wrap in pink butcher paper or foil and place back in smoker. When inside temp reaches 190F remove and let rest.  Then lay and slice the bacon to your desires.  When cooked we found the bacon to be very tasty, but a bit salty.  Maybe a little less cure or more maple/brown sugar next time.  I've been told to rinse it very well before cooking, maybe even a bit of a soak.

Ready for the skillet in the morning

SMOKED PORK BELLY

2 pounds pork belly
1 cup apple juice, divided
1/2 cup BBQ sauce
1/2 cup sweet rub (I like KC Sweet n Smokey)

         Using a sharp knife, score the top layer of fat on the pork belly in 1 inch squares.  Don't cut too deep, just barely into the muscle. Season liberally with the Sweet Rub on all sides.  Place in turkey bag and age in fridge for about 2 days.  Get your fire going in your cooker/smoker and preheat to 250 degrees F.  I have been running my smoker hotter than normal this year for better results.  I usually run 225 F.

Trimmed, scored, and rubbed out with KC Sweet n Smokey

       Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F (about 5 hours). Spritz with the apple juice every hour while it is cooking.  Controlling the temp today was a 'booger' as it was storming and raining most of the afternoon. The fire was a constant challenge.

Spritzin' apple juice during a rain storm

      Once the belly reaches 165, remove from the grill and wrap in heavy duty aluminum foil or pink butcher paper with 1/2 cup of the apple juice. Seal the edges of the foil completely and return to the grill until the internal temperature reaches 190 degrees.

Temperature checks to determine wrapping times

Returned to the smoker wrapped for another 2 hours

       Carefully remove the belly from the wrap and drizzle with the apple juices from the wrap.  Remove the finished pork belly to a cutting board and let it rest for 10-15 more minutes. Slice and serve.  We found this to be delicious, although Barb did not care for the side of 'Burnt Ends' I made.  I loved them.  NOTE:  If you would like Burnt Ends, then leave the unwrapped belly on the grill and cook longer, watching for crunchy/crispy, but not burnt.

NOTE:  I NEVER COOK MY MEAT WITH BBQ SAUCE ON BOARD.  I SERVE IT ON THE SIDE WHEN PLATED.   

Cherry Smoked Pork Belly with Burnt Ends, Beans, and Fried Taters

NOTE:  WE HAVE 1 PORK BELLY LEFT.  I LET BARB DECIDE HOW SHE WANTED IT MADE AND AND FROZEN FOR WINTER;  SHE CHOSE PASTRAMI.  I HAVE NO COMPLAINTS.  

"If I had to narrow my choice of meats down to one for the rest of my life, I'm quite certain that meat would be pork" 

James Beard

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