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Old 04-02-2013, 02:41 PM   #1
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Smoking Fresh Pork Belly

I have a couple of slabs of fresh pork belly I am going to smoke. I plan on giving them a rub (not cure) and then smoking them for a few hours. My goal is to let them cool and then slice and fry or use in various other recipes. Should my internal temp be 225? Or can I pull them earlier if I intend to fry them up later? Anybody want to share some pork belly wisdom?

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Old 04-02-2013, 03:19 PM   #2
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I have no wisdom when it comes to pork belly, but they are on my to-do list. I'm going to brine/cure mine then smoke it and turn it into bacon.
I was hoping you were going to make some bacon and be my mentor
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Old 04-02-2013, 03:29 PM   #3
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Although I've never done this, it seems to me internal temp shouldn't be 225F! Smoker temp maybe. If you smoke the PBs for "few hours" they are pretty much going to be cooked through. Maybe not to the point of being really palatable but cooked to a safe temp and smokie.
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Old 04-02-2013, 07:56 PM   #4
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I was wondering if I should bring it up to a sufficient temp to kill bacteria. I guess as long as the outside is cooked to temp the inside should be safe if I fry it after slicing? I wasn't really looking to make bacon just fresh smoked pb. Thanks, fellers.
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Old 04-02-2013, 08:17 PM   #5
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Well, I think if you smoke it at 225 for a few hours it should be over 145F. If not, it'd be close. And, yes, frying would finish the job.
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Old 04-02-2013, 08:25 PM   #6
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Quote:
Originally Posted by Andy M. View Post
Well, I think if you smoke it at 225 for a few hours it should be over 145F. If not, it'd be close. And, yes, frying would finish the job.
Frying right away, or after storing it a bit?
We're getting into that territory (that's been brought up before) if it's OK to precook something not quite to temp and finish later. General thought seemed to be you better cook it through the first time.
I'm sure Jennyema could chime in here.
I'm leaning towards Rock better cook it all the way through if he doesn't plan on frying and eating it all right away. But that's going by previous subject matter.
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Old 04-02-2013, 08:31 PM   #7
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And Just to say, 145F should be good with most pork, but low and slow and pork bellies has me wondering, too.
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Old 04-02-2013, 08:50 PM   #8
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Quote:
Originally Posted by pacanis View Post
Frying right away, or after storing it a bit?
We're getting into that territory (that's been brought up before) if it's OK to precook something not quite to temp and finish later. General thought seemed to be you better cook it through the first time.
I'm sure Jennyema could chime in here.
I'm leaning towards Rock better cook it all the way through if he doesn't plan on frying and eating it all right away. But that's going by previous subject matter.
What I was trying to say is that smoking the PB for a few hours as Rock stated should get the internal temp to 145 F, which is the safe cooking temp for pork. Then he could refrigerate it until he was ready to finish the preparation (not the cooking) by frying it.
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Old 04-02-2013, 09:18 PM   #9
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I was planning on smoking it for later consumption. I would like to wrap it in foil, let it cool overnight and then slice it nice and thick on an electric slicer. Some for frying or adding to beans, and some to give away...
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Old 04-02-2013, 09:37 PM   #10
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Quote:
Originally Posted by Andy M. View Post
What I was trying to say is that smoking the PB for a few hours as Rock stated should get the internal temp to 145 F, which is the safe cooking temp for pork. Then he could refrigerate it until he was ready to finish the preparation (not the cooking) by frying it.
The part where you said it would be close and frying would finish the job threw me.
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