1. What makes pork belly turn to bacon?

2. I bought 10 lbs of pork belly today for $40

I saw a recipe on Facebook about basically making burnt ends out of unsliced bacon (he used 2 lb blocks of uncut bacon) and made squares.

All I could find was pork belly at a local butcher shop, figured it was close enough...maybe it’s about the same, idk

Gonna fire up the pit around 9am and give it a go

Can’t answer your question but pork belly seems readily available at the Asian markets. They have everything pork but the squeal.

I will square the PB, rub with brown sugar and rib rub

Smoke at 250-265 for about 2 hours, pull and pour some of this on them and then back on the smoker for about another 30 min

I think it’s gonna more of a treat/appetizer type meal as jalapeño poppers are

1. Could be a disaster
2. Could be good

Never done this type food

Search is your friend
https://texashuntingforum.com/forum/ubbthreads.php/ubb/showflat/Number/7355325/Searchpage/2/Main/585532/Words/%2BPork+%2Bbelly/Search/true/re-pork-belly-burn-ends#Post7355325

Thanks!

The pit was just lit!

3 1/2 hours in, taste test was good.

Got them sauced and in a pan for final 30 min

We will see, pic coming

droolin

Bacon is salt cured. Cure it, then smoke it. You have bacon.

Sorry I posted pic on wrong cooking thread. Here it is

Yum! I bet those were good with that bark!

Those look PERFECT, great job !!!

my next project

OMG! I want some of that!

I cut my pork belly into 1x1inch pieces. Place them direct on the smoker for about 1.5-2 hours. Remove and place them in an aluminum pan, or 2 depending on how much you have. Coat liberally with brown sugar and black pepper, put lots of stick butter over the top and place back in smoker for an hour. Remove and coat in your favorite bbq sauce, sweet is better for this, put back in smoker for 1-1.5 hours until they are literally sticky to the touch.

Remove and enjoy.

gonna have to try this