Anyways, I picked up a 13.5 lb pork belly from a local butcher on Friday and it's been thawing out in the fridge for the last few days. Going to wet brine it in Pop's brine for 10 days (unless one of you more knowledgeable then me says otherwise) and then cold smoke in the MES for 12 hours using Todd's AMNPS and his Perfect Mix. I'll be updating this thread during the entire process.
I cut the belly into 3 pieces and now have a couple of questions:
- When done, which side am I going to slice? The narrow side or the long side?
- If the long side, should I cut in half now prior to brining or after the smoke to make them more manageable? Right now they are 8" wide and 13.50" long.
- Any other suggestions?
Edited by Kevin13 - 1/1/12 at 8:25am