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Smoked Pork Belly
2021-05-06
https://www.metro.ca/userfiles/image/recipes/flanc-porc-fume-11614.jpg
PT00M
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This recipe is prepared in a smoker.
Smoking: 2 hours.
Wood to use for smoking: HickoryPreheat smoker according to manufacturer's instructions to 250°F (121°C). Add hickory wood to smoker.In a bowl, combine dry marinade ingredients.Remove skin from pork belly (if present), making sure to keep a good layer of fat.Using a knife, make light, grid-like incisions in the fat of the pork belly, taking care not to cut into the flesh.Rub the entire surface of the pork belly with the dry marinade.Place the pork belly on the smoking rack, fat side down. Smoke for 2 to 2 1/2 hours, until internal temperature of meat reaches 77°C (170°F) on a cooking thermometer. If the pork belly is not crispy enough when it has reached an internal temperature of 160°F (71°C), increase the temperature of the smoker to 375°F (191°C).Source: Recipe from the book Fumoir par le Maître Fumeur
8
0
0
0
0
1/2 pork belly
For the dry marinade:
1/2 cup (125 ml) brown sugar
2 tablespoons (30 ml) kosher salt
1 tablespoon (15 ml) smoked paprika
1 tablespoon (15 ml) chili powder
1/2 tablespoon (7,5 ml) ground black pepper
Smoked Pork Belly
8
Main course
0:00
Preparation
0:00
COOKING
0:00
TOTAL TIME
Ingredients
-
1/2
pork belly
-
For the dry marinade:
-
1/2 cup
(125 ml)brown sugar
-
2 tablespoons
(30 ml)kosher salt
-
1 tablespoon
(15 ml)smoked paprika
-
1 tablespoon
(15 ml)chili powder
-
1/2 tablespoon
(7,5 ml)ground black pepper
Preparation
This recipe is prepared in a smoker. Smoking: 2 hours. Wood to use for smoking: Hickory
Preheat smoker according to manufacturer's instructions to 250°F (121°C). Add hickory wood to smoker.
In a bowl, combine dry marinade ingredients.
Remove skin from pork belly (if present), making sure to keep a good layer of fat.
Using a knife, make light, grid-like incisions in the fat of the pork belly, taking care not to cut into the flesh.
Rub the entire surface of the pork belly with the dry marinade.
Place the pork belly on the smoking rack, fat side down. Smoke for 2 to 2 1/2 hours, until internal temperature of meat reaches 77°C (170°F) on a cooking thermometer. If the pork belly is not crispy enough when it has reached an internal temperature of 160°F (71°C), increase the temperature of the smoker to 375°F (191°C).
Source: Recipe from the book Fumoir par le Maître Fumeur
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
