I've got a half pork belly from Costco in the freezer that I've been wanting to do something with. Others have told me that cooking pork belly without the usual "bacon brining" is a pretty bland piece of meat after it's cooked. After watching your video I may just have to try it. My latest video I just used kosher salt and pepper on my tri tip and the flavor was outstanding eating it by itself and even more amazing using it on a sandwich. I don't see why just salt and pepper on smoked pork belly wouldn't be just as flavorful right?
I do just salt and pepper on spare ribs and it’s amazing. I’ve done the same for pork belly like I do in this video. I’ll have to check out your channel.
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Is the pork belly skin on?
Good question. Skin is off. I buy it like this but understand some folks don’t.
Looks great! I hadn't ever thought about spritzing the butcher paper. Lots of good little tips in this one.
Happy to share the tricks of the trade!
I've got a half pork belly from Costco in the freezer that I've been wanting to do something with. Others have told me that cooking pork belly without the usual "bacon brining" is a pretty bland piece of meat after it's cooked. After watching your video I may just have to try it. My latest video I just used kosher salt and pepper on my tri tip and the flavor was outstanding eating it by itself and even more amazing using it on a sandwich. I don't see why just salt and pepper on smoked pork belly wouldn't be just as flavorful right?
I do just salt and pepper on spare ribs and it’s amazing. I’ve done the same for pork belly like I do in this video. I’ll have to check out your channel.
@@LearningtoSmokeBBQ I will definitely only use salt and pepper like you did.