Well, finally got off my butt and found me a pork belly, fresh, no skin
Plan is to cut the belly in half,use Pop's Brine for about 10-14 days, cold smoke in the Smoke Vault 24, using Todd's AMAZN Pellet smoker for approx 12 hrs. Thinking of using Maple over Hickory pellets, then slice on my 12" Globe slicer.
I was thinking about keeping this one simple and not use any additional flavorings, but I am open to suggestions.
I do have a question. Has anyone noticed a difference between the use of bacon hangers opposed to laying the belly flat on the smoker racks?
Edited by aeroforce100 - 5/3/13 at 12:33pm