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Hello Kamado Peeps,

I made the best pork belly ever with smoke flavour as well as 100% perfect crackling.

Take your pork belly and do a lot more scoring on the skin and if you have one of those goodies with lots of spikes then spike the skin. Then ladle boiling water over the skin about 10-15 time to make sure the skin has boiled up a little. Pat dry and then place skin side down on a bed of salt, leave in fridge for 12-24 hours.

After that just wipe the salt off the skin and add your favorite rub on the meat side.

Cook indirect heat at 200-220°C until internal Temp is at 75°C perfection.

Keep smoking 



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I don’t know why but I have only smoked belly once on the Akorn.  Yes I do.  The local Portuguese store has a hot counter and serves up bags of warm, 1 inch square nuggets of porky goodness “to go”...  Please don’t tell my wife where I have been going.


Anyhow, you’ve inspired me.  This weekend.  My house.  Be there!

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