Belly.
The underside. Bacon uncured; burnt ends smoked; the richest cut on the animal.
Pork belly is done when it is fork tender, usually between 190 and 200 F. The number is a checkpoint. USDA FSIS calls pork safe at 145 F with a 3 minute rest. Tenderness comes later.
Where it comes from
The Pork Board defines belly as the boneless cut that remains after the loin and spareribs are removed. FSIS lists bacon under the side primal. Smoked whole, the Pork Board takes it 4 hours in smoke, wraps, and cooks about 3 more to 190 F or fork tender. Pork belly burnt ends cube it, sauce it and finish it uncovered.
USDA FSIS primal: side. Seven regions, matching master pork-A.
- Best methods:
- smoke, cure (bacon), roast
- Slice:
- Across the slab into thick slices, or cubes for burnt ends.
- Rest:
- 15 to 30 minutes for a slab.
Scores are Pit Log editorial, anchored to FSIS tenderness notes.
What you will see at the counter
| Cut | Methods | Finish | Notes |
|---|---|---|---|
| Pork belly, skinless slab | smoke, roast | fork tender, 190 to 200 F (craft) | Pork Board: 190 F or fork tender. |
| Pork belly burnt ends | smoke | fork tender, 190 to 200 F (craft) | Cube at about 165 F, sauce and butter, back on uncovered until glazed and tender. |
| Bacon (cured belly) | cure then smoke | 145 F + rest (USDA) | Home curing needs a tested cure recipe and carefully measured curing salt. Pit Log does not publish a curing procedure, so follow a tested source for that part. |
Safe. Then done.
145 F (62.8 C), then rest at least 3 minutes before carving or consuming
Steaks, chops and roasts (whole muscle). Food thermometer in the thickest part, away from bone, fat and gristle, read before removing from the heat source. This is a food safety floor, not a preference. Where any other number on this page is lower, this one governs.
Source: USDA Food Safety and Inspection Service, Safe Minimum Internal Temperature Chart, page updated 2025-04-14, read 2026-09-02.
190 to 200 F, fork tender
Smoked pork belly is done at about 190 F or when fork tender when pierced with a skewer (National Pork Board). Burnt ends: cube around 165 F, sauce, and return uncovered until the cubes are tender and glazed.
- Probe where:
- centre of the slab; for burnt ends, a cube
- Pit:
- 225 to 250 F
- Planning time:
- National Pork Board: 4 hours in smoke, wrap, about 3 more hours. Approximate.
- Stall:
- Moderate.
More on the pork temperature page and the full chart.
Smoke
What ruins it
- 01Skin-on belly in a smoker; the skin never crisps at 250 F. Remove it or score deeply.
- 02Under-rendering; belly needs time past the safety minimum to be pleasant.
Cook it
No Pit Log recipe for this region yet.
- Leave-in probe / wireless thermometerFSIS: use two thermometers, one for the pit air and one for the food. Every low-and-slow page.
- Heavy-duty foilRibs, belly, holding. Consumable.
- Cast iron skillet / griddleReverse sear finish for ribeye, tri-tip, chops, rack.
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Then write down what happened
Pit temp, wood, wrap, final temp, rest, result. The chart says what usually works. Your log says what worked for you.