I smoked a cured 5 lb. pork belly yesterday. The brine was a dry rub of a salt, brown sugar, nutmeg and thyme mixture. I coated the belly in raw apple cider vinegar before applying the rub. I let it cure in the brine for 5 days flipping it in the liquid that formed daily. I smoked it until the internal temp was 150 degrees F. Took about 3 hours with the wind yesterday. I used a blend of pecan and apple woods. Mmmmm! Bacon!
Recipies & Cooking
Bacon!
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