Pork belly advice

[Roget]

I've never smoked a pork belly & I need some advice.
I don't want to make bacon. I just want thick slices for sandwiches.
Do I need to cure it or just smoke it similar to how I do my butts?

Any help from all you pork belly smokers would be appreciated.

[Ka Honu]

I think your issue is whether you want to cure the belly (for a week or so) as you would for bacon. You don't need to - there are lots of pork belly preparations out there which only require a rub, brine, or marinade and maybe a few hours in the fridge. Once prepped and cooked/smoked you can slice it any way you want. Google "smoked pork belly recipes" for some options or make up your own. A sort of generic "how to" is in this recipe for Cuban Inspired Smoked Pork Belly.

[Roget]

Thanx

I think your issue is whether you want to cure the belly (for a week or so) as you would for bacon. You don't need to - there are lots of pork belly preparations out there which only require a rub, brine, or marinade and maybe a few hours in the fridge. Once prepped and cooked/smoked you can slice it any way you want. Google "smoked pork belly recipes" for some options or make up your own. A sort of generic "how to" is in this recipe for Cuban Inspired Smoked Pork Belly.

I was hoping I could cook it without curing it. I have a 9-10 lb. belly coming home with my wife today, & I will divide it into 2 lb. portions & try different recipes.

[Habanero Smoker]

During the summer months I will often grill fresh pork belly. I often switch up on the marinade. For more methods of cooking and marinades, just do a google search for fresh pork belly recipes.

Here is one that I smoked in the Bradley, but grilling and/or roasting at higher temperatures get the best results. The recipe calls for an internal temperature of 155° - 160°F; which it can take and remain moist. But if you want you only need to bring it up to 145°F. I pay more attention to the crispiness of the exterior. Also many that have tried my dipping sauce prefer it a little sweeter.

Smoked Pork Belly

[Roget]

Thanks Habs.
That looks like something I would try.