Hello fellow smokers,
I have been making several different sausages over the last couple of years and want to give a shot at cold smoking some bacon. I went to SELA last week and tasted some of alblancher's bacon and it was wonderful. I got a recipe from him that I will try in the future. I have made buck board bacon(boston butt) using HI-Mountain's seasoning & cure then hot smoking that came out great, tasting like ham. My 1st question - Can I use the HI-Mt BBB seasoning&cure on pork belly then cold smoke?(i want something simple for my first try). 2nd question - How long do I smoke it for? 3rd question - Which wood will be better, Hickory or apple ?
4th question - How do I pick a good pork belly and where is the best place to look for one? Do regular super markets carry them?
Any other advice would be appreciated.