BedouinBob
New member
I did this once before without smoke but decided this time to give it a cold smoke before I cooked it in the oven. Cooking porchetta requires too high a temperature to do it in a smoker. I scored the skin side of a pork belly, salted the meat side and let it sit in the refrigerator overnight. Then I added about a head of garlic and olive oil to the meat side along with some fennel, Italian seasoning, and pepper. Also cut some loin into chunks and mixed with the same spices. Put the loin in the middle of the belly and rolled it up and trussed really well. Into the smoker with 3 oz of apple chips and cold smoked for 2 hours. Then into the oven at 400 deg for 40 minutes, reduced the temp to 325 deg for 3 hours, and then cranked the oven to 500 deg for 20 minutes. Makes for some nice crispy skin! Turned out really well and my dinner guests loved it. Served with cheesy polenta, green beans, fruit salad, and peach cobbler with ice cream for dessert. Yum! 
