I did a little experiment today; I love my Pork Crackle, well who doesn’t? I’ve been playing with a setup in the Kamado for getting the pork belly to crackle up nicely by angling the pork so the rendered fats run off instead of pooling on the skin and making it soggy, so I thought I’d give it a try in my Traeger Deluxe.
It’s bloody cold here, with more than a chance of rain, so I have the Traeger under cover where the light is not so good, as it got darker the picture quality decreases.
I’ve scored the pork skin, and poured over boiling water to shrink the skin and open up the scores into strips. I then dried the skin and rubbed it with olive oil, salt and pepper. Basic stuff, but this is a test so I’m keeping it simple!
I’ve put a cast iron dish into the Traeger and leant a cake cooling rack on it to give roughly a 45° angle.
The Traeger is running Apple Pellets and has a stable temperature of 196°C (385°F) before I put the pork in.
This picture (blurry from lack of light) shows the pork an hour in to the cook, you can see the pork skin just starting to bubble up!…mmmmm!
And the results speak for themselves, I have a uniform crackle all over the surface, the fats are rendered nicely and the underlying pork belly is soft and fall apart tender as you would expect.