Jerk Pork Belly Bites

[Smoking Piney]

I've been wanting to do this for a long time. This is a Malcolm Reed recipe:

https://howtobbqright.com/2020/03/05/je ... lly-bites/

It's a fresh marinade with white and green onions, garlic, ginger, habanero peppers, pimento, honey, jerk seasoning (I'm using Oakridge Jah Love), soy sauce, and fresh lime juice.



Chopped and spun in the processor (it smelled and tasted great):



I cubed a 12 pound belly and it's swimming in the marinade overnight tonight.



It goes on the smoker tomorrow on racks at 250 for 3 hours. While it's on the smoke, I'll make the sauce from the recipe. Once the color is set, it gets sauced in a large pan with brown sugar, covered, and smoked another 1 1/2 hours. I'll pull the foil, stir, and let the sauce reduce and caramelize.

Going to be a fun day in the smoke tomorrow!

[bsooner75]

All the flavors got me salivating a little. Can’t wait to see the finished product


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[OldUsedParts]

12 POUNDS REALLY

[Smoking Piney]

12 POUNDS REALLY

I hear you, OUP. It was one of the smaller bellies I found when I went shopping.

No way I can eat all that myself......it's going to get farmed out to friends and family.

A buddy of mine just killed a 400 pound hog on a hunt. He's giving me a 20 pound belly from that kill.

[OldUsedParts]

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[Smoking Piney]

All the flavors got me salivating a little. Can’t wait to see the finished product

Same here, Sooner. I've been eying this recipe for a long time. I'll see how this works out. Malcolm has never let me down.

[OldUsedParts]

Malcolm has never let me down.

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[phillymike]

Can’t wait to see this! Are we there yet?


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[bsooner75]

All the flavors got me salivating a little. Can’t wait to see the finished product

Same here, Sooner. I've been eying this recipe for a long time. I'll see how this works out. Malcolm has never let me down.

That’s the truth


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[Rambo]

Can’t wait to see this! Are we there yet?


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Me too

[PinoyPitmaster]

I've been wanting to do this for a long time. This is a Malcolm Reed recipe:

https://howtobbqright.com/2020/03/05/je ... lly-bites/

It's a fresh marinade with white and green onions, garlic, ginger, habanero peppers, pimento, honey, jerk seasoning (I'm using Oakridge Jah Love), soy sauce, and fresh lime juice.



Chopped and spun in the processor (it smelled and tasted great):



I cubed a 12 pound belly and it's swimming in the marinade overnight tonight.



It goes on the smoker tomorrow on racks at 250 for 3 hours. While it's on the smoke, I'll make the sauce from the recipe. Once the color is set, it gets sauced in a large pan with brown sugar, covered, and smoked another 1 1/2 hours. I'll pull the foil, stir, and let the sauce reduce and caramelize.

Going to be a fun day in the smoke tomorrow!

Awesome!


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[Smoking Piney]

The cubes are on the cooker for 3 hours at 250 with a load of apple wood for smoke. I'm going to spritz every hour with thinned down pineapple juice.

[Smoking Piney]

One more hour to go in the smoke. The sauce is made and ready to go - pineapple and lemon juice, ketchup, green onions, garlic, another habanero, and some Jah Love. My kitchen smells great!

[Norway Joe]

I can literally smell all the great aromas through the screen. This looks awesome.
And as you said: Malcolm has some great recipes

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[Smoking Piney]

Thanks, Joe.

Off the smoke and panned with the sauce and brown sugar. Going to cook covered for an hour and a half. This is the most fun I've had with a cook in a long time.