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Pork Belly FAQ’s\u00a0<\/strong><\/p>\n Where can I find pork belly? Does it matter if the pork belly I use has skin on it? What kind of Wood should I use?<\/strong> Is pork belly just slab bacon before it is smoked\/cured?<\/strong><\/p>\n Yes<\/p>\n Three Little Pig\u2019s “Pork Belly Burn\u2019t Ends” Recipe\u00a0<\/strong><\/p>\n Step 1: The Brine \u2013<\/strong><\/p>\n 2-Quarts of water<\/p>\n 1-Cups of Morton\u2019s Tender Quick<\/p>\n 1-Cup of brown sugar<\/p>\n 1-Cup of\u00a0Three Little Pig\u2019s Touch of Cherry<\/a><\/p>\n 1-Cup of\u00a0Three Little Pig\u2019s Competition BBQ Sauce<\/a><\/p>\n 1-Cup of Molasses<\/p>\n Heat the water with Tender Quick, sugar and all the other spices. Cook over medium heat, stirring constantly, until the sugar and Tender quick are dissolved. Remove from heat add ice. Stir until the ice has melted. Score the front and back (fat side) of the pork belly with a sharp knife \u00bc inch deep. Place pork belly in either catering pan or sealed container and cover with brine, put in the refrigerator. \u00a0Each day either turn or massage to make sure the pork belly is covered by the brine. On the final day remove brine and add clean cold water and soak overnight in the refrigerator to remove some of the salt.<\/p>\n Curing time usually 3-4 days in refrigerator<\/p>\n Step 2: The Cook<\/strong><\/p>\n Fire up the\u00a0Good-One Smoker\u00a0<\/a>to 250 degrees using\u00a0All-Natural lump charcoal<\/a>.\u00a0 Rub the Pork belly down with a heavy coat of\u00a0Three Little Pig\u2019s Touch of Cherry Rub\u00a0<\/a>to create the crust.\u00a0 Place the pork belly on the smoker and add your favorite smoking wood, I used wild cherry for this cook.\u00a0 Smoke the pork belly to 200 degrees internal, usually about 6-7 hours at 250 degrees.<\/p>\n
\n<\/strong>Lots of grocery stores and every butcher I’ve ever asked carries pork belly. Chains such as Costco, Sams Club are a good bet. Keep in mind when ordering you don\u2019t need any fancy pork belly like kurobuta or berkshire. In my experience pork belly usually ranges from $3.00 – $7.00 per pound. When you see kurobuta or berkshire you\u2019ll generally see them costing 2-3x this much.<\/p>\n
\n<\/strong>Nope. Skin on or off, both work great. If you have skin on just slice it off after you cook the belly and before you slice it.<\/p>\n
\nYes! We like cherry and\/or apple wood, but you can use whatever you prefer. These woods tend to lend a lighter smoke flavor. For heavier smoke try hickory<\/p>\n
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