Smoked pork belly

[Roget]

I've never smoked a pork belly & I need some advice.

I don't want to make bacon. I just want thick slices for sandwiches.
Do I need to cure it or just smoke it similar to how I do my butts?

Any help from all you pork belly smokers would be appreciated.

[hikerman]

I've never smoked a pork belly & I need some advice.

I don't want to make bacon. I just want thick slices for sandwiches.
Do I need to cure it or just smoke it similar to how I do my butts?

Any help from all you pork belly smokers would be appreciated.

I've never made bacon but have been wanting to. Anyway my wife found a six pound pkg of pork belly at Costco thinking 6 lbs would be perfect for my first go. When she got home we found it was 6 lbs but sliced into thick 1/4" - 1/3" slabs. Since it is fresh and uncured it goes bad relatively fast, so I divied it up and vac sealed into 1/2 lb bags and froze. I smoke them or fry as needed. I would imagine smoking would extend the shelf life however it's used.

[Ka Honu]

Well, I just answered you on "that other forum" but, in case anyone else is interested, will repost my reply here...

     "I think your issue is whether you want to cure the belly (for a week or so) as you would for bacon. You don't need to - there are lots of pork belly preparations out there which only require a rub, brine, or marinade and maybe a few hours in the fridge. Once prepped and cooked/smoked you can slice it any way you want. Google "smoked pork belly recipes" for some options or make up your own. A sort of generic "how to" is in this recipe for Cuban Inspired Smoked Pork Belly."

[Roget]

And... thanks again.