What could be better than juicy pork belly strips with a delicious smoky flavor and caramelized exterior? Absolutely nothing, and my kids agree! These tender strips are perfect for cookouts, game day parties, holiday gatherings, or as a main course for family dinners.
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Easy Traeger Pork Belly Strips
This will become one of your favorite Traeger recipes because it’s super easy to follow and delicious. My husband and I have worked out the easiest way to get our pork belly strips crispy on the fatty side and tender on the other. Perfect for parties, family dinners, and outdoor gatherings.
If you want something crispier, try my smoked pork belly burnt ends – cutting into smaller pieces creates more caramelization.
Be sure to follow along carefully so you get all the steps right and your pork belly strips come out perfect every time.
What You’ll Need
- Pork Belly
- Kosher Salt to Taste
- BBQ Rub
Should You Use Pork Belly or Bacon?
For smoked pork belly strips, it’s recommended to use pork belly rather than pre-sliced bacon. Pork belly provides a thicker and more substantial cut of meat that can absorb the flavors from smoking and retain its texture during the cooking process.
Bacon, on the other hand, is often sliced thin and may contain added seasonings or curing agents that could affect the overall taste and texture of the smoked strips. Using pork belly allows you more control over the flavors and the final outcome of the smoked dish.
How to Make Smoked Pork Belly Strips
Below are my four simple steps to making pork belly strips at home.
Step 1: Prepare Sliced Pork Belly & Add The Dry Rub
If the pork belly is frozen, allow it to defrost completely. Pat the pork belly dry with paper towels and trim the fat cap to 1/2 an inch.
Score the fat with a very sharp knife, but don’t penetrate the meat. Try poking as many holes as you can into the fatty skin side; this helps get the skin crispier. Cut the belly into even strips, each 2 inches thick.
Apply kosher sea salt to pork belly strips and let sit for 1 hour, uncovered, in the fridge to draw out moisture. Then wipe off excess salt and pat dry with a paper towel. Next, add your BBQ rub on both sides to dry brine overnight.
Step 2: Smoke The Pork Belly Strips
Load the pellets and set the Traeger to 220°F and wait until up to temperature. Evenly place the pork belly slices on the grate, then insert the temperature probes and monitor until 205°F. This usually takes around 90 minutes.
Step 3: Sear The Pork Belly Strips
If you plan on serving the pork belly strips immediately, crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling, then serve.
If you plan on serving them later, place them in the fridge. Just before serving, crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling, then serve.
Remember you want to sear them but turn the strips black.
How To Get Crispy Skin On Pork Belly
The secret to getting crackle on the top of pork belly is by poking as many holes as you can into the fatty skin side.
I use a meat tenderizer to do this, but you can use a corn cob holder as well – anything that has an a sharp point works well. This breaks the integrity of the skin and allows air to fill the space, making the puffy, crunchiest air bubbles you’ll ever see.
How Long to Smoke Pork Belly Strips
It takes 90 minutes to cook pork belly strips, you want to reach an internal temperature of 205°F The internal temperature the pork belly strips need to get too is 205°F.
How To Store Leftovers
Smoked pork belly can be stored in an airtight container and can last up to 4 days in the fridge. You can freeze pork belly for up to two months in a zip lock bag.
My Favorite Wood Chips for Smoked Pork Belly Strips
My favorite type of wood chips to use for smoked pork belly are either mild fruit wood chips like cherry, apple, or a blend of half apple and half mesquite; this complements the pork well.
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Looking for More Traeger Recipes?
If you love smoking on your Traeger as much as I do, you’ll also be on the hunt for more recipes! Below are some of my favorites
What To Serve With Pork Belly Strips
Smoked Pork Belly Strips On A Traeger
Equipment
- Traeger Grill
Ingredients
- 2.4 lbs Pork belly
- 3 tbsp Kosher salt to taste
- 1/2 cup Bbq rub
Instructions
Step 1: Prepare Sliced Pork Belly & Add The Dry Rub
- Pat the pork belly dry with paper towels
- Trim the fat cap to 1/2 an inch.
- Score the fat with a very sharp knife but don’t penetrate the meat.
- Cut the belly into even strips with a thickness of 2 inches.
- Apply kosher sea salt to pork belly strips and let sit for 1 hour uncovered in the fridge to draw out moisture.
- Then wipe off excess salt and pat dry with a paper towel.
- Next, add your bbq rub on both sides to dry brine overnight.
Step 2: Smoke The Pork Belly
- Load the pellets, prime set the grill temperature to 220°F and wait until up to temp.
- Evenly place the pork belly slices in an oven dish & place them in the smoker.
- Insert the temperature probes and monitor until 205°F this usually takes around 90 minutes.
Step 3: Sear The Pork Belly Strips
- If you plan on serving the pork belly strips immediately; crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- If you plan on serving them later, place when in the fridge, and just before you plan to serve then crank up a skillet or griddle and sear the strips on high heat to get crispy pork crackling then serve.
- Remember you want to sear them but turn the strip black. [what is this trying to say?]
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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