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Pork Belly

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trimmed up the pork belly, removed the skin and cut it into 1-1/4" strips. cut each strip in half and carefully put a skewer down the center of each piece. with a sharp knife I cut around the skewer to make a "spring".  covered with rub and smoked them at 250* for a couple of hours. glazed them with scotch, butter, maple syrup and a bit of molasses.

the gang loved them. would definitely make again.







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18 minutes ago, Bgosnell151 said:

ohhhhhhhh my!!!!  can you describe the "spring" and what you did it for?

I cut around the skewer at an angle so the pork remains in one piece. I then spread the pork out along the length of the skewer so it kind of resembles a twist or spring.

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