Skin On Pork Belly

Pork Belly

Recently we posted this picture on our social media feeds, and the overwhelming response was “How did you do that?”  In truth, it ain’t hard, and much to our chagrin, the method doesn’t use any Miners Mix product at all!  Anyway, here ya go!  Enjoy.

Place in smoker, skin side up.  Apply a thick (1/4-1/2″) layer of salt on the skin surface.  Smoke 5 hours at 250 degrees.

Remove from smoker.  Salt will have formed into a solid layer.  Remove salt cap/layer.  Save for smoked salt (this is a seriously good condiment!).

Brush off the little remaining salt from the skin.  Skin will be dry but not crispy yet.

Place in oven at 465F for an hour or so to crisp up skin and so it becomes crunchy.

Remove from oven and flip upside down so you can cut through belly and then crisp skin.

The result is going to be delicious and DECADENT! We cut ours into inch and a half cubes.  One or two at a sitting is about what we can handle! Have fun, and, as always, eat well.


About minersmix

Welcome to the 'Ol Miners' Meanderins'! There is in fact a guy we refer to as the "Ol Miner". He's the genius behind our fantastic flavors and subtle blends, AND he's the boss. Occasionally, he writes an installment here himself, so watch for those! Miners Mix products are all natural. In fact, our company slogan is "If it didn't exist in 1850, it ain't in here". We're very proud of our products, and we know you will enjoy them. While most of our products (and our efforts) are geared toward cooking outside, you'll find a wide variety of application for indoor cooking as well! You can also find Miners Mix on Twitter, Instagram, Facebook and YouTube. Join us on our delicious journey!
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