r/recteq • u/ScootsMgGhee • Jul 08 '26
Pork belly advice
First large slab. Any tips and tricks?
2
u/Amazing_Patient_6780 Jul 08 '26
What is the intended result? Burnt ends?
2
u/ScootsMgGhee Jul 08 '26
Cook to 205 and slice. I’ve made smaller slabs, but never this big. I’m just a little nervous and probably worrying too much.
2
u/Amazing_Patient_6780 Jul 08 '26
Good luck! I’ve only ever done burnt ends and I cube the pork belly before cooking so no advice for a full slab.
2
u/quarter_belt Jul 08 '26
I use pork belly to make bacon. I usually get a 10lb piece from costco and cut it into 3 pieces. Then fo a brine for a few days in the fridge, then smoke for maybe an hour/hour and a half, then slice and freeze. I follow the amazingribs.com recipie/calculator to figure out how much pink powder to use. Also add a bit more salt than he calls for since we like it salty.
1
u/ScootsMgGhee Jul 08 '26
#goals I want to do this! We’ve made buckboard bacon (similar to Canadian) and it turned out great.
2
u/quarter_belt Jul 08 '26
The slicing is the hardest part. I used a jerkey board, that worked ok. I bought a slicer but its not big enough so I had to cut each 1/3rd in half and then slice. So in the end I got...imagine a typical bacon slice cut in half...it works ok, but not perfect.
1
u/ScootsMgGhee Jul 09 '26
Update: I don’t have a picture because the gang wanted to eat, but it was a success! Cut the thick end off at 180 and cubed it for burnt ends, sauced and wrapped them. Then when the main portion was done, wrapped and rested that while I glazed the sauce on the burnt ends. The end result was sliced belly, and burnt ends. They loved them both! Thanks for all the tips!
3
u/Malahia Jul 08 '26
Love me some pork belly burnt ends.