I have just built a custom smoker out of wood, 3x4x4 ft tall. I will use this for cold smoking only.
I have the Amazen 5X8 tray and have been testing out the smoker with Todd's Pit Master Pellets. I am getting a 12 hour burn with temps in smoker 55 to 65. I live in western Oregon.
I am now ready to start smoking pork bellies and hams. I would like to know if a dry cure or brine is better for the hams and bacon? Where would I find recipe's for both? How long would I need to apply a cure to the hams and bacon? And, last how long would it normally take to smoke hams from a 250lb hog and also the pork bellies? Can you break up the smoking times or do all in one smoking period?
Appreciate the help for a beginner.