Haven't smoked yet this year. Eagerly waiting to though. I think I want to do a pork belly this year (ie bacon). Anyone ever smoke a pork belly on the WSM?
Not on the WSM, but I make bacon a couple of times a year. In fact, its time for a new batch. I use Ruhlman's cure recipe and then smoke on my SmokinTex. The last batch I made was 35#.
Note: I do not trim the pork belly square as per the instructions. I cure and smoke it as-is, and then trim it square before packaging. The scaps get cut up into small peieces for use in making greens, soups, etc. I also cure and smoke it with the skin on. The skin pulls right off after it comes out of the smoker and is great in beans.
1 5-pound slab pork belly
4 garlic cloves, minced
2 teaspoons sodium nitrite (see note), optional
3 tablespoons kosher salt or 1½ ounces noniodized salt
2 tablespoons dark brown sugar
2 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
4 or 5 sprigs fresh thyme.
1. Trim belly so edges are square. Combine garlic, sodium nitrite (if using), salt, sugar, pepper and bay leaves in bowl, mix well.
2. Place belly in 2½ gallon resealable bag. Add spices and thyme sprigs and rub over belly to give it a uniform coating. Seal bag and refrigerate for 7 days, occasionally rubbing meat to redistribute seasonings, and turning bag over every other day.
3. Remove belly from cure, rinse well and pat dry with paper towels; discard cure. Belly can be refrigerated, covered, for 3 days.
