I'm pretty sure I screwed this up. Never cured pork belly before. Dry rubbed according to the instructions with Morton Smoke Flavored Sugar Cure. Why I grabbed that I don't know because I use my smoker almost every week. Smoking at 200df to an internal temperature of 150df was the plan.
It looked like the rub was pretty uneven when I flipped the pieces the next day (refrigerated). Stupidly I dumped more cure mix in and added water. So about 2lb Mortons, 1.5 gal water and 13# of pork belly now at 7 days in the fridge. Mortons says this mix is for dry rub only. Guess I got too excited about it without proper research.
My instincts say dump it and start over with better preparation............ Any advice?