Braai-b-que (Brined, smoked pork belly recipe)

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Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Mon Jun 12, 2017 10:11 am

Hi gents,

I'll share my rub recipe and a photo from my latest cook - I tend not to look at the cook time but more to the internal meat temperature when doing my thing.

Brined, smoked pork belly
Previous evening;
In a large container add salt and water (enough for a brine solution) add your meat and cover in the fridge overnight. Be careful not to buy pre-brined meats, this process add the salt deep into the meat and negates the use of salt during the cooking process.
Rub;
start with small amounts - you can add to taste
1 tablespoon paprika ( I used smoked paprika)
1 tablespoon garlic powder (not garlic salt)
2-3 tablespoons sugar
1 tablespoon onion powder
1/4 teaspoon cumin
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon chilli
Mix it all up in a little bowl

Glaze
2 tablespoons honey
2 tablespoons maille dijon
2 tablepsoons maille wholegrain
1 tablespoon soy sauce
fresh minced garlic and ginger to taste

Prep
At this stage your fire should be ready to add the meat on, you don't want the rub to sit on the meat too long. Remove the meat from the brine solution, pat down with a kitchen towel. Generously apply run on meat side only, insert your favorite meat thermometer to check the internal temperature. The skin will be removed later, it goes rubbery. Add your wood to the fire, I like mesquite and or oak with pork, if your fire is too hot or you take to long to finish adding the meat to grid, you could soak the wood in water prior. You don't want flames.

Put the skin side down on the grid, the indirect cook is a must or you'll burn it. You need to closely control your heat, for a long slow smoke you need to maintain 110C max. If you wish, you could smoke the meat and then transfer to an oven to finish off. This is where the knowledge of your braai equipment comes into play. Those vents top and bottom controls airflow and hence temperature, if you use a gas cooker - you can still smoke - just roll the wood into some foil, poke holes into the foilwoodball and place onto the flame shield.

Once you've reached around 60+ish C internal temp, yank off the fire and shear off the skin, I like to put it fat side directly to the fire for a short while. Slather on some glaze and put it back on turning a couple of times basting on the glaze. Don't be a knob and burn your glaze either - nobody likes burnt anything. I personally like to "overcook" my pork with an internal temp of 77C. I remove the meat before I reach this temp and place it into a well-sealing bowl to steam/rest a while before the carve. It's easy to then add the whole bowl to the braai to heat up or steam up, check your internal temps, though. The brine and fat will keep your meat juicy.
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Re: Braai-b-que

Postby deepsouth » Mon Jun 12, 2017 10:12 am

This was around 40 minutes inImage

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Re: Braai-b-que

Postby BLES » Mon Jun 12, 2017 10:13 am

Fantastic!! Thanks for sharing. :clap:
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Re: Braai-b-que

Postby admin » Mon Jun 12, 2017 10:14 am

Hi ds,

Awesome recipe, will definitely be using this very soon :clap:

I have moved it into the correct forum also :thumbup:
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Re: Braai-b-que

Postby BLES » Mon Jun 12, 2017 10:16 am

deepsouth wrote:This was around 40 minutes inImage

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This is not right!! :whip I'm only a few hours into my diet and you post this! :surprised Nou's ek honger... :oo
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby RiverValleyTrading » Mon Jun 12, 2017 11:23 am

Thaks for sharing DS. :thumbup:
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby Mikaar » Mon Jun 12, 2017 1:06 pm

Great recipe Deepsouth. I haven't tried smoking meat before, but building a proper smoker looks like a nice holiday project


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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Mon Jun 12, 2017 2:13 pm

I have one of these
http://www.kamadojoe.com/grills/classic-18/
but this could work too
http://www.biggreenegg.co.za/

just not a kamado jan - really bad chinese knock off at the same price of a big green egg
http://kamadojan.co.za/ <- blatant copy paste of the real mccoy and their source http://www.auplex.com/Grill/about.asp

You really don't need to have a fancy schmancy thing, back in '09 I was going to make one of these;
http://www.instructables.com/howto/smoker/

and chanced upon the kamado joe, love at first bite

there's hot smoking and cold smoking - I do most of my smokes hot, cold is really for cheese in my view. I hot smoke fish too :-)
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby admin » Mon Jun 12, 2017 3:45 pm

I was also meaning to post my Smoked Pork Belly I did a few weeks back but didn't get a chance to. This was done on the weber using Charka Briquettes and adding the weber 'fire spice' hickory chips during the last hour or so. The hot coals were placed on either side of a foil drip pan filled with water. I choose to wrap the belly up with twine once I scored the fat outer.

Total cooking time was 3.5 hours.

I didn't brine the belly, looking back I should of as this would have helped tremendously - thank-you ds for the tip! :bow

The rub I used was very similar here with the small addition of dry fennel seeds, I like they way they 'pop' with massive flavour. I opted for a nice scratch made apple sauce to serve on the side. All went down tops on a Sunday afternoon with some family & friends.

*Before I forget, I also made a Creamed Cabbage dish with crispy bacon bits, such a cheap and easy dish to make that compliments the belly very well and adds some deep rich flavours.

IMG_20170528_134939.jpg
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Mon Jun 12, 2017 4:22 pm

:drool: :drool: :drool:

Congrats, that looks amazing ! I am going to steal your twining up idea - imagine a whole roasted garlic bulb boiled a bit and roasted on the open flame with a coarse rock salt - then squeezing all that garlicky goodness to create a "stuffing" for the center of the roll...maybe some cheeky pineapple chunks and cayenne pepper with a sweet sour pineapple glaze

http://www.simplyrecipes.com/recipes/roasted_garlic/

Do try to smoke at the start of the braai - loads of smoke permeates raw meat creates this delectable smoke ring)

Share your creamed cabbage recipe - I love that stuff. I fry up some bacon bits and make a 'salad' with raw chopped broccoli and mayonnaise.
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby BLES » Mon Jun 12, 2017 5:11 pm

admin wrote:I was also meaning to post my Smoked Pork Belly I did a few weeks back but didn't get a chance to. This was done on the weber using Charka Briquettes and adding the weber 'fire spice' hickory chips during the last hour or so. The hot coals were placed on either side of a foil drip pan filled with water. I choose to wrap the belly up with twine once I scored the fat outer.

Total cooking time was 3.5 hours.

I didn't brine the belly, looking back I should of as this would have helped tremendously - thank-you ds for the tip! :bow

The rub I used was very similar here with the small addition of dry fennel seeds, I like they way they 'pop' with massive flavour. I opted for a nice scratch made apple sauce to serve on the side. All went down tops on a Sunday afternoon with some family & friends.

*Before I forget, I also made a Creamed Cabbage dish with crispy bacon bits, such a cheap and easy dish to make that compliments the belly very well and adds some deep rich flavours.

IMG_20170528_134939.jpg


This looks amazing Admin. Fennel seeds also works quite well to freshen one's breath after smoking a cigar or pipe. I always keep a small tin filled with these amazing seeds close to my smoking cabinet.

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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby Mikaar » Mon Jun 12, 2017 8:11 pm

deepsouth wrote:I have one of these
http://www.kamadojoe.com/grills/classic-18/
but this could work too
http://www.biggreenegg.co.za/

just not a kamado jan - really bad chinese knock off at the same price of a big green egg
http://kamadojan.co.za/ <- blatant copy paste of the real mccoy and their source http://www.auplex.com/Grill/about.asp

You really don't need to have a fancy schmancy thing, back in '09 I was going to make one of these;
http://www.instructables.com/howto/smoker/

and chanced upon the kamado joe, love at first bite

there's hot smoking and cold smoking - I do most of my smokes hot, cold is really for cheese in my view. I hot smoke fish too :-)

Thanks for the links Deepsouth. I might try out one of the instrutables. There was also a nice smoker build done in popular mechanics a few years back.


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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby RiverValleyTrading » Mon Jun 12, 2017 8:33 pm

Check out this link for some cool ideas and designs: http://www.yodersmokers.com

Those Pellet grills sound quite cool...
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby ShavingB » Tue Jun 13, 2017 7:16 am

deepsouth wrote:I have one of these
http://www.kamadojoe.com/grills/classic-18/
but this could work too
http://www.biggreenegg.co.za/

just not a kamado jan - really bad chinese knock off at the same price of a big green egg
http://kamadojan.co.za/ <- blatant copy paste of the real mccoy and their source http://www.auplex.com/Grill/about.asp

You really don't need to have a fancy schmancy thing, back in '09 I was going to make one of these;
http://www.instructables.com/howto/smoker/

and chanced upon the kamado joe, love at first bite

there's hot smoking and cold smoking - I do most of my smokes hot, cold is really for cheese in my view. I hot smoke fish too :-)



You have caught my attention :D where did you find the Kamado Joe? I have a BGE. I was looking at the Jan as their price point is a little less but the quality isn't as great. I don't think it's terrible though.

But man! A Kamado Grill is something else those 5 hour cooks just produce the most incredible meats :)


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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Tue Jun 13, 2017 2:47 pm

I bought it whilst living abroad - it was the only piece of earthly possession that I had a special crate made, for my move back to SA

The BGE's are awesome, my brother has one and like the Kamado Joe it is excellent quality. You made a damned good choice going original.

I thought of bringing in some kamado's and did a test run with the now branded kamado jan - rubbish compared to the original. Cost me R4k all up including clearance in Joburg. Thin ceramic walls, internal dimensions are off, low build quality in general. Just not something that I felt I could put a label on and sell to the public. Even if I could price it out of the water like these blokes do.

I 'deepsix' my Joe every now and then to clean it, basically loading it up with hardwood charcoal, lighting the fire and leaving top and bottom vents wide open - goes past 600C and takes near on a day to cool down :-) Check out some youtube videos on 'burping' the kamado at high temperature. Insanely dangerous, now imagine doing that with some cheap knock off. Not keen at all. I do sear my steaks at 400C - 450C, pretty much a 12second a side cook before tenting them in butter.
https://youtu.be/WxBZRFbSaDU?t=360

I've been using my Joe since 2009 and have only had to replace the felt once in that time - my fault for leaving it to get wet. I have a 20-year international warranty on it - but would have to pay for shipping now. If something happens to my Joe, I'll cry then immediately replace it with a BGE.

It's that good.
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby JHBBlade » Sun Jun 25, 2017 10:39 am

My goodness there is a whole incendiary cooking device I did not know I needed until I read this thread!

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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Sun Aug 20, 2017 3:43 pm

a little Picanha and roasted veg in some honey blonde weiss with fresh garlic and smoked paprika. Seared the meat and its on for a cook at the moment ImageImage

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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby RiverValleyTrading » Sun Aug 20, 2017 3:51 pm

Picanha, is the Brazillian type meat that is served on a big spike. Very nice :)
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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby deepsouth » Sun Aug 20, 2017 4:23 pm

Rump topcap roast, espetada goes on a stick with dripping butter from the top

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Re: Braai-b-que (Brined, smoked pork belly recipe)

Postby RiverValleyTrading » Sun Aug 20, 2017 4:36 pm

deepsouth wrote:Rump topcap roast, espetada goes on a stick with dripping butter from the top

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Yes, It ends up looking like a round half moon kind of shape after it's grilled on the spike. They cut it paper thin. Butter makes everyhting better :)
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