@meatranger: #MeatRanger 🔥Brisket style Pork Belly🔥 This method will change the way you cook Pork Belly. Skin off and put one side, I seasoned my pork belly with my Ranger SPG, into the Traeger Ranger at 120° ambient and an initial internal meat target of 75°. Spritzed every 45min with 50/50 Apple cider vinegar and water. Once internal target temp reached, wrapped in butchers paper, back into the Traeger with a revised target of 90° internal. Maintain ambient temp of 120°. Remove, into a cooler box and rested for 3hrs. Carve, and enjoy the most succulent, tasty pork belly you’ve ever tasted. For the Crispy Pork Crackling: 🐽🐽🐽🐽🐽🐽🐽🐽🐽🐽 Remove excess fat from underside of skin. Flatten out on kitchen grid, salt on skin and place inside fridge for 5/6 hours. Cut into 1inch strips and place onto a baking tray skin side up. Now place another baking tray on top, press down and place inside pre heated oven at 200° for 10minutes - this renders the remaining fat. Remove top baking tray and grill at 200° for another 10minutes or until desired crispiness is achieved. Remove, season and enjoy. The above is a Jamie Oliver inspired method. And it works👌 @Traeger SA @Traeger Grills @WILD Coolers @wacher.co #openfirecooking #porkbelly #livetherangerlife #outdoorcooking

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Monday 23 February 2026 18:18:53 GMT