Ok just signed up for forum, been following site for a few months.
I have smoked pork butts and ribs quite a few times and now I thinking I want to do some bacon.
I am getting some pork bellies tomorrow and have a few questions on doing bacon.
1. Getting 24 lbs of bellies for $2.51 lbs is that a good price. I ask because I get pork butts for $1.70 lbs.
2. Is it better for first timers to do dry cure or wet cure. I was thinking of trying dry cure with salt, brown sugar and maple syrup.
3. How many days to cure it, and if dry cure what temp should fridge be.
4. And what temp to smoke at, seen some do it under 100* and some 200*. Also seen somewhere to get internal temp to 150* which is not possible if you are smoking at 100*.
Any other suggestions would be helpful.