Pork belly is a relatively tender type of meat, which is very popular for smoking. Overall, pork belly, when prepared by smoking, gains tenderness and elasticity with a beautiful smoky taste. The time required to smoke pork belly depends on some factors, as explained below.
Pork Belly Basics
The pork belly is prepared from the belly part of the pig, which is a fatty cut of meat. It has a high proportion of fat in comparison to lean meat, which gives it a juicy taste when well prepared. Pork belly is utilized in many cuisines globally for products such as bacon, Korean BBQ, and chashu pork for ramen.
Fresh pork belly is usually fresh meat with the skin and the ribs intact, and it ranges from 6 to 12 months old. It is available in bone-in and skinless forms and can be bought from most butcher shops and specialty meat stores. Pork belly is a cut of meat that is perfect for smoking because of its fattiness and the presence of intramuscular fat.
Some of the critical factors that would determine the time spent on smoking include the following
The length of time needed to smoke pork belly depends on these critical factors:
- Thickness of the pork belly
- Bone-in or skinless
- Smoker temperature
- Kind of wood utilized for smoking
- Desired finished texture
Considering these elements will aid in identifying smoking times that are approximate.
Pork Belly Thickness
This is because the thickness of the pork belly will significantly influence the amount of time the pork will take to smoke. Thinner belly cuts will taken a shorter time to smoke as compared to the thicker belly cuts.
Some general guidelines based on thickness are:
- 1 inch thick belly – 3-4 hours
- 2 inch thick belly – 5-6 hours
- 3 inch thick belly - 6-8+ hours
Bone-In vs. Skinless
When smoking, skinless pork takes less time than the bone-in pork belly. The bones assist in maintaining the thickness of the meat and act as an insulator, hence requiring less time to smoke. Skin-on also, however, takes a little longer than skinless does. Strategy for increasing the smoke time of bone-in products to about 1 hr longer and skin-on products to 30 minutes longer.
Smoker Temperature
The temperature maintained inside the smoker affects cook times. Smoker temps around 225-250°F are not favourable for pork belly since smoking takes longer when the smoker temps are low. Lower smoker temperatures, around 275°F or lower, will increase the total cook time needed. Just remember that higher heat will make the outside of the bird brown relatively fast before the inside is thoroughly cooked.
Wood Type for Smoking
Smoking of the pork belly can also be done with any wood of choice and this can also contribute in a small measure. Thicker woods such as hickory, oak, and mesquite produce more robust smoke flavours within a shorter period. Other fruit woods such as apple, cherry, and pecan smoke at a slower rate over an extended period. Add 30-60 minutes to the cooking time when using mild fruit and nut wood smoke.
Desired Finished Texture
Are you interested in having a piece of pork belly that is tender but has a bit of chews or moist and tender pork that has been pulled? Going for sliceable belly implies pulling it out of the smoker before they turn so soft and flaky that they pull apart easily. Continue to tear it apart even more and it’s great for pulled pork belly sandwiches, tacos, eggs, beans and much more.
Tips on when to remove it from the smoker.
When smoking pork belly, it is recommended to use a good quality digital meat thermometer to check the internal temperatures. After that, insert the probe of the thermometer between the skin and the flesh in the thickest part of the belly without contacting any bones.
For sliceable pork belly, bring it out from the smoker when the internal temperature is between 195-205°F. The high fat content will make it moist and tender when sliced and pan fried or grilled later on.
For pulled pork style, smoke until temp hits in the 200-210°F range. At this point it will be easy to pull easily using two forks. To check for doneness, use a fork, knife, or skewer to press down on the meat. When done, it should glide into place without getting stuck somewhere between easy and hard.
Recommendations on How to Smoke Pork Belly
Follow these tips for smoking flavorful, mouthwatering pork belly every time:
- When selecting the pork belly cuts, it is recommended to look for ones about 2 inches thick for best results when smoking.
- It is advisable to trim off any dried or Funky spots before smoking.
- Rub in the dry rub or paint the meat with the wet marinade.
- Position the fat side up on the smoker grates
- Keep even smoker temp at 225-275°F
- Flavor with fruit, nut or hickory wood
- In Monitor internal temp often toward the end
- Allow to rest for 20-30 minutes before slicing or pulling
Smoking for the right amount of time ensures that the meat is tender and has the right smoky taste. The pork belly is ready for competition if you prepare it well and maintain the right temperature.
How to Finish Smoked Pork Belly
After smoking pork belly, it is ready to be served or stored in a refrigerator to be used when preparing other dishes. Here are some delicious ways to put smoked pork belly to work:
Serve hot off the smoker
Pulled pork style, pull while hot, and toss with your preferred barbecue sauce. Stacks of buns for smoked pork belly sandwiches.
Dice for Salads and Bowls
Smoked pork belly cut into cubes can add protein to greens and grains such as salads and grain bowls, respectively.
Tenderise and crisp the skin
If skin-on, cut the belly into portion sizes and sear skin side down until crispy and golden brown.
Cook Eggs and Pork Belly Breakfast Hash
Cut into cubes and fry with potatoes, peppers and onions. Serve it with basted eggs for the most delicious breakfast you can imagine.
With all the details above, hopefully, you have a clearer picture of how long it takes to smoke pork belly by all the factors. Smoking takes the time to prep and monitor and oh the unbelievable flavors that comes with it. Now go out and begin smoking up some of that porky goodness!
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