So now that I have had my smoke vault for a whole 2 months, I decided I needed to try and make bacon. There is a special place called the pork shop down the street from my house. They probably make the best bacon in the state. I figured that was a good place to purchase a pork belly. Ordered one, and a week later this beauty arrived, all 10.83 lbs of skinless fresh side.
I then cut it into 3 pieces so that it was more manageable. I weighed each piece so that I could scale my recipe accordingly. I decided to use a wet cure with salt, brown sugar, maple syrup, pepper, and cure#1. Mixed up all the ingredients in 2gal bags and added the bellies.
I stacked them in a large zip lock container in case they leaked. I have been flipping them, and rotating the order they are stacked in daily. It has been 10 days now. I figured that since I have 3 pieces I may as well try cold smoking 2 of them, and hot smoking the other so that I can do a comparison. I will be sure to post pictures when it's done. Any advice or words of wisdom are always appreciated.