Weber Kettle Club Forums

Brined overnight in apple and mango juice with apple cider vinegar. Dried and seasoned for two hours prior to smoking. Smoked for 2.5 hrs, wrapped with honey, raw sugar, apple cider vinegar and 4 tablespoons of apple mango juice for 2 hrs. Rested for 1 hr.
Cleaned up by 8 people. Was happy with results.




Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Nice! I didn't know you could do this so fast. I've been brining mine for a week. Taking out today to dry for 24 hours then smoke tomorrow. Yours look really good.


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Thanks
Hahaha, I didn't know you could brine for a week! I have the other half of belly to go, will be doing that this week.
Do you season before? I season before brining, just s&p.
Cheers mate


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

I looked up Jess Pryles recipe. It said sugar, salt, pepper, paprika, and curing salt. I had right at 6lbs of pork belly strips. It called for covering it seasoning in fridge for 7 days. In ziplock bags turning over every day and rubbing down each flip. Then take out of bag rinse off, dry with paper towels and place on wire rack in fridge over night again. Then on smoker, til 150 degrees. Pic of them rinsed off. Put in the fridge just like that.


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Man they look good!
I will check out the recipe and let you know how I go
Cheers


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Quote from: aussiebbq74 on December 19, 2020, 10:43:15 PM
Man they look good!
I will check out the recipe and let you know how I go
Cheers


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

The difference is the cure.
A brine is not a cure. No need for long brine time.

To cure is to salt it?
With other spices in the mix?
How long can that be done?
Then can you brine it?
I have only brined overnight.
What are the suggestions from both of you, I have the belly ready in the fridge, I want to smoke it this coming Saturday. It's about 4lb.

Jess Pryles is the most beautiful woman I have ever seen, amazing what she can do, I will be getting her book that's for sure.
You Texans are lucky to have her..
Now give her back!
A whole new world just opened up
Cheers guys


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Ok curing is to make bacon. Which I will do another time. Have to find curing salt.
Juicy tender smoked slow roasted pork belly is what I am after.
Same as the one I did above.
Like St Louis ribs with out the bones in.
Jess is definitely a wealth of knowledge and has topped my list.
For go to bbq.
Cheers guys


Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Quote from: aussiebbq74 on December 20, 2020, 09:22:02 PM
Ok curing is to make bacon. Which I will do another time. Have to find curing salt.
Juicy tender smoked slow roasted pork belly is what I am after.
Same as the one I did above.
Like St Louis ribs with out the bones in.



Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)

Now ya got it figured out.
I see no reason to brine pork belly but I guess it might add some flavor.