Actually it should be called a training aid.
I cut mine up so its easier to handle, I have a MES30 can't handle big stuff (/insert pouty face here>. Soaked in Pops brine with SPOG for 12 days. Cold smoked three pieces which I will refer to as slabs in in Hickory for 8 hours at 100 degrees. Cold smoked the other three in Pecan w/some fresh rosemary for 10 hours at 100 degrees. Removed them allowed to let them sit in the reefer for 4 days to dry, firm, and mellow.
My butcher will slice it and cryo pack it for me but I decided to clean it up for her this time.
Another shot of those pretty slabs
This is trim, I know I am excessive but I love a good pot of pinto beans or red-beans and rice. Throw in some of that smoked skin and bits & pieces and all I want is an onion and some cornbread!
I learned a lot with the pork bellies like I should have already known, slow and simple wins the race. Don't get fancy, relax and enjoy the smoke. Think I'll put on some beans to go with the brisket tomorrow. Glad you thought of that.
I have now cured and smoked 5 and 1/2 bellies and like everything else, everytime I realize one thing another thing shows up to teach me more. But its been a blast so far, definately see a bunch more in my future.
Thanks again for following me around while I learn a bit about bacon.