I went and cured almost 30lbs of pork belly for bacon over the last week. This morning I started smoking it. The 6 day cure is simple. 1 cup salt 3 tsp of pink 2 tbs of brown sugar and fresh cracked black pepper. Smoked with pecan using the amazing pellet smoker. Waiting to cool so I can stick it in the refer. So I can slice an bag tomorrow.
