Last updated June 29, 2018
Pork belly hot dogs combine the rich tenderness of pork belly with the crispy, smoked saltiness of bacon.
Disclosure: Barrel House Cooker sponsored this post. Opinions are my own.
Pork belly is the source of all things bacon. It’s usually cured, smoked, sliced thin and then baked or fried to delectable crispiness. But why should all that yum be limited to thin little strips. It shouldn’t. It should be carved thick and slapped between a bun.
These pork belly hot dogs receive a quick cure similar to bacon, using pink curing salt and a few seasonings. I cure my bacon for 5-7 days, but these only need an overnight chill in the fridge.
Then, you’ll smoke them low at 250-275F degrees for 2 1/2 to 3 hours. When using the Barrel House Cooker, you won’t even need to monitor the temp of the grill. Once you set it to your elevation level, it will stay in the magic temp zone during the whole cook.
Once the meat reaches 200F degrees, crank up the heat by opening the bottom vent and cocking the lid. In about 10 minutes, your thick-ass bacon will be nice a crispy on the outside.
Slap them in a bun and top them with whatever you like. I like to cut the richness of the bacon with ketchup, mustard and my signature red pepper relish.
Barrel House Cooker Pork Belly Hot Dogs
- 5 lbs. pork belly skin removed
- 3 tbsp salt
- 3 tbsp black pepper
- 3 tbsp marjoram
- 3 tbsp sugar
- 2 tbsp garlic powder
- 1 tsp pink curing salt
- 8 Hot dog buns
Red pepper relish
- 3 tbsp olive oil
- 1/4 cup apple cider vinegar
- 3 tbsp sugar
- salt and pepper to taste
- 1 red bell pepper chopped
- 1 jalapeno chopped
- 1 shallot chopped
- 2 cloves garlic minced
- Slice the pork belly into 1-inch by 8-inch strips. They should be about an inch longer than your buns.
In a small bowl, combine the spices. Rub all over the pork belly strips. Place on the Barrel House Cooker grill grate over a large platter or pan. Place in the refrigerator uncovered for 8-12 hours.
Heat the Barrel House Cooker according to manufacturer's instructions and set the vent to match your elevation. Place the grill grate in the top section of the barrel. Close the lid, and smoke at 250-275F degrees for 2 1/2 to 3 hours or until the temperature of the meat reaches about 200F degrees.
- Open the bottom vent all the way. Lift the lid slightly and slide it to the side to allow air to flow through. This will heat the cooker up to about 400F degrees. Continue cooking the pork belly for 10 more minutes to get it nice and crispy.
- Serve on a hot dog bun with ketchup, mustard and red pepper relish.
Red Pepper Relish
- Whisk together the olive oil, vinegar, sugar, salt and pepper. Stir in the peppers, shallot and garlic.
If you want to make these in advance and bring them to a tailgate party, smoke them until they reach 200 degrees. Let them cool and refrigerate them. When it's time to party, heat the grill to high and crisp up the pork belly hot dogs for about 10 minutes over direct heat.