Smoked Pork Belly Strips On A Traeger

What could be better than juicy pork belly strips, that have a delicious smoky flavor and a caramelized outer? Absolutely nothing and my kids agree! These tender and juicy slices of pork belly are a prefect appetizer to pass around at a cookout or party or you can have them as a main.

No matter what you pick I guarantee they will be one of the first things to run out. I have included the easy step by step recipe below with images so you can follow along and master this recipe.

Why You’ll Love These Smoked Pork Belly Strips

This one of your favorite Traeger recipes because this smoked pork belly strip recipe because it’s super easy to follow and delicious. My husband and I have worked out the easiest way where our pork belly strips come out crispy on the fatty side and tender on the other!

If your looking for something a little more crisper, try my smoked pork belly burnt ends, cutting the pork up smaller pieces allows for more delicious caramelization to occur.

Be sure to follow along carefully so you get all the steps right so you’re pork belly strips come out delicious.

What You’ll Need For Smoked Pork Belly Slices

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

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 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 Strips

Load the pellets, prime set the grill temperature to 220°F and wait until up to temp.

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 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 strips black.

How Do I Get Crispy Skin On My 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 acute 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. 

What Temperature To Set Your Traeger At To Smoke Pork Belly Strips 

The temperature to set your smoker at to smoke pork belly strips is 220°F.

What Internal Temperature You Need to Reach Smoked Pork Belly Strips

The internal temperature the pork belly strips need to reach is 205°F.

How Long to Smoke Pork Belly Strips On A Traeger

It takes 90 minutes to cook pork belly strips, you want to reach an internal temperature of 205°F

How Do I Prepare My Pork Belly?

If the pork belly is frozen allow it defrost completely. Then 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, this will also help to tenderize the pork belly. Then wipe off excess salt and pat dry with a paper towel.

Next, add your bbq rub on both sides, if you have time, allow the strips to brine overnight, otherwise allow at least 2 hours.

What To Serve With Smoked Pork Belly Strips On A Traeger

Pork belly strips can be deliciously served with these sides:

Cretan Dakos

Smoked Brocolli

Smoked Cauliflower

Smoky Mac and Cheese

Smoked Cornbread

How To Store Leftover Smoked Pork Belly Strips

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 complement the pork well.

Looking for More Traeger Recipes?

If you love smoking on your Traeger as much as me, you’ll also be on the hunt for more recipes! Below are some of my favorites

Traeger Garlic Bread

Pork Belly on a Traeger

Traeger Smoked Tuna

Traeger Brownies

Smoked Sirloin Steak

Traeger Smoky Cheesecake

Smoked Pork Belly Strips On A Traeger

What could be better than juicy pork belly cut into strips and smoked? These pork belly slices are perfectly caramelized on the outside with a deliciously smoky flavor.
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Dinner, main, Main Course, Side Dish
Cuisine: American, Barbecue, bbq, dinner
Servings: 6 serves
Calories: 340kcal
Author: Charlie
Cost: 12

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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