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Fresh Side Pork Question

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  • Fresh Side Pork Question

    I have 3 slabs of fresh side pork I want to smoke. Each slab is probably 12 inches by 8 inches by 2 inches thick. Planning on putting a rub on these and then onto the smoker. Never done side pork so I'm looking for ideas on pit temperature, internal temperature, and fat side up or down?? Any other tips would be great. Thanks for any input!

  • #2
    Welcome from Dayton!!

    Sure you dont have a pork belly there? Sounds like it is bacon that is un-curred?
    Brian

    Certified Sausage & Pepper Head
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    • #3
      from Utah
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      • #4
        Welcome to Smoked-Meat :{)

        It is uncured bacon. I know the Asians use it alot... seems ChisoxJim cooks it up once in a while. I just cure the stuff and make bacon... but I'd think you'd do it similar to ribs?
        In God I trust- All others pay cash...
        Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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        • #5
          Thanks for the welcomes!!! Yes, it is basically uncured bacon. I will take the advice on cooking it like ribs. When I get to it, I will report on how it turned out. Keep any other tips or ideas coming. Thanks!!

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          • #6
            Try this! It will blow your mind!:
            Pork Belly Confit
            Recipe by Jim Drohman
            sigpicSmoke meat, not crack
            Sullys bangin' ass jerkey-
            Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

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            • #7
              Have not tried it yet myself but seems I hear alot about Braised Pork Belly being a trend in resto's of late... Theres alot on it if you google it.
              Charbroil SFB
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              • #8
                Never done it in a slab style with out Curing it... My suggestion would be to Slice it thick (1/2") boil for a good 20 min, then put on smoker,, at least that's how we always do it on our BBQ and it is awesome!
                www.facebook.com/butchcolquhoun _____________________________________________



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                • #9
                  i like that confit recipe......thx!
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                  it's all good my friend..........

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                  • #10
                    Originally posted by chefrob View Post
                    i like that confit recipe......thx!
                    X2, stole it!
                    Mark
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                    • #11
                      Originally posted by chefrob View Post
                      i like that confit recipe......thx!
                      Yeah... talk about a "waaay back"! The confit was a method of preservation...and producing darn tasty..if not fat laced... food :{)
                      In God I trust- All others pay cash...
                      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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                      • #12
                        Better get some exercize! It will kill you! The author says he deep frys it b4 serving!
                        sigpicSmoke meat, not crack
                        Sullys bangin' ass jerkey-
                        Pepperoni-Pernil-Spicy snack stix-Ryans crab cakes-Dip for smoked fish-Lox-Beer brittle-Pizza crust-Spinach and artichoke dip-Garlic link-Pizza Links-

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                        • #13
                          Originally posted by Mark R View Post
                          X2, stole it!
                          X3 - I'm thieving it as well
                          Smokem if you got em

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                          Deano

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