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Started By
Message
Skin on pork belly burnt ends weekend experiment
Posted on 8/28/23 at 10:05 am
Posted on 8/28/23 at 10:05 am
I came across a YouTube video of a guy who tried belly ends with skin on belly. I came across a small belly at rouses so I figured I’d give it a try
I poked a bunch of holes in the skin side and salted it heavily and put in the fridge overnight
The next day, I pulled it out of the fridge and removed all the salt and wiped it as best I could. I then scored the meat side down as close to the skin as I could get, and seasoned it with hardcore carnivore TX rub.
I smoked at around 250 for about 3 hours and then pulled and let it rest for a few minutes. I got the over on broil at 500 and popped it in for maybe 5 minutes until the skin started bubbling up
The skin got nice and crispy. They were a bit of a pain to cube up after. They came out super salty so I think next time I wouldn’t salt overnight and do it when I put the belly on the smoker. It’s also possible I over did it with the rub. I’d also probably crisp the skin on the grill and hit the meat side with a mop sauce while it crisps up
Here’s the finished product:
I poked a bunch of holes in the skin side and salted it heavily and put in the fridge overnight
The next day, I pulled it out of the fridge and removed all the salt and wiped it as best I could. I then scored the meat side down as close to the skin as I could get, and seasoned it with hardcore carnivore TX rub.
I smoked at around 250 for about 3 hours and then pulled and let it rest for a few minutes. I got the over on broil at 500 and popped it in for maybe 5 minutes until the skin started bubbling up
The skin got nice and crispy. They were a bit of a pain to cube up after. They came out super salty so I think next time I wouldn’t salt overnight and do it when I put the belly on the smoker. It’s also possible I over did it with the rub. I’d also probably crisp the skin on the grill and hit the meat side with a mop sauce while it crisps up
Here’s the finished product:
4
Posted on 8/28/23 at 10:10 am to Glock17
That fat needs to be rendered more
Posted on 8/28/23 at 10:12 am to Buck_Rogers
quote:
That fat needs to be rendered more
Yeah... def could've let it smoke a little longer. It was hard to get a good internal temp in the middle of the belly. I also pulled a little earlier than I maybe normally would've because I thought it'd take the skin a little longer to crisp up and carry over to the meat
This post was edited on 8/28/23 at 10:14 am
Posted on 8/28/23 at 10:14 am to Glock17
why did you salt it overnight?
you could take those cubes and deep fry them and i bet they'd be really good
you could take those cubes and deep fry them and i bet they'd be really good
Posted on 8/28/23 at 10:16 am to cgrand
quote:
why did you salt it overnight?
My understand is that point of the heavy salting is to really dry out the skin. I've also seen people to it just while it smokes.
Posted on 8/28/23 at 10:19 am to Glock17
Posted on 8/28/23 at 10:43 am to Glock17
Smoked pork belly burnt ends are the one time I don’t like skin on. I want them to be able to melt in your mouth without much chewing, and the skin leave too much of a crunch for me.
Posted on 8/28/23 at 11:10 am to BigBinBR
quote:
Smoked pork belly burnt ends are the one time I don’t like skin on
I think I’d agree with you there. I’d try this again with some tweaks though
Posted on 8/28/23 at 12:09 pm to Glock17
you could keep the salt part of the process and put it in water like when brining a brisket for pastrami and pull the salt out.
Posted on 8/28/23 at 12:19 pm to t00f
quote:
you could keep the salt part of the process and put it in water like when brining a brisket for pastrami and pull the salt out.
My understanding of salting the skin is to dry it out so putting it in a brine would be counterproductive
Posted on 8/28/23 at 12:26 pm to Glock17
I would put it back in the fridge to dry out another day. That much salt just does not look like its worth it.
Posted on 8/28/23 at 12:34 pm to t00f
The salt pulls the moisture out. It’s a technique I’ve seem several well known BBQ YouTube guys use. Although a lot of them just salt it when they put it in the smoker then scrape it off before crisping the skin
Posted on 8/28/23 at 12:45 pm to Glock17
No nipples. You got ripped off.
Posted on 8/28/23 at 12:53 pm to cgrand
quote:
you could take those cubes and deep fry them and i bet they'd be really good
I don’t see how this advice can be ignored. Will check back later for results.
Posted on 8/28/23 at 7:51 pm to BigBinBR
I've never trimmed my pork belly. Doesn't bother me but maybe I'll try next time because the wife doesn't like all the fat.
Posted on 8/28/23 at 8:12 pm to Glock17
Iwei. I’m not ball busting just a comment it’s interesting that looks like 3-4 different prices of meat in regards to the thickness.
I’ve seen plenty of people salt like that in the fridge, that definitely seems like a LOT but idk. Pork and bbq seasonings have a lot of salt in them so if you are going to presalt it you probably need to make a custom seasoning without salt?
I’d personally consider smoking it lower than 250, that’s a cooking temp enough to eat it after 3 hours. I’d consider doing it at 200 or less.
I’ve seen plenty of people salt like that in the fridge, that definitely seems like a LOT but idk. Pork and bbq seasonings have a lot of salt in them so if you are going to presalt it you probably need to make a custom seasoning without salt?
I’d personally consider smoking it lower than 250, that’s a cooking temp enough to eat it after 3 hours. I’d consider doing it at 200 or less.
Posted on 8/28/23 at 8:15 pm to baldona
quote:
Iwei
Really? I think it’s one of the most unappetizing things I’ve seen on here
Posted on 8/28/23 at 10:20 pm to Lester Earl
Yeah he should of tossed em in some sauce and put them back on the smoker to try and salvage.
I respect the effort of trying something new though.
I respect the effort of trying something new though.
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