Looks great, thanks for the Qview
first time belly smoke - Page 3
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- 593 Posts. Joined 4/2008
- Location: Powhatan, Virginia
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I order all my stuff from butcherpacker.com and I started curing meats when I read the book Charcuterie. There bacon recipe in there is fantastic. If you really like to cure meats than get this book. After I cure the bacon for about a week I then smoke it at around 130 to 150 degrees for around 5 or so hours. Usually tell it hit 150 degrees internal temp.
I have stopped buying it in the store also. I would also recommend getting a fresh pig belly if you have any local farmers. That is even better.
thanks for sharing the picts.