Picked up a 13 pound belly at Super H Mart for 2.29 a pound. (with skin)
Followed Bears WIKI.
Cured in fridge for 10 days. Then washed and soaked.
Out of the fridge and coated with pepper,garlic and onion.
Then off to the MES at 100 with the AMAZN filled with cherry.
Moved the temp up several times. 7 hours later the meat was at 125 and the AMAZN had burned out.
Wraped up and back to the fridge.
Next stop..the slicer.
Anybody have a nifty trick way to get the skin off?
The Woman smelled it after it came out of the smoker and says"Yummie,can we eat it yet?".
Thanks to Bear and all who have helped me get this smoking thing goin on!!!