I picked up a 12 lb pork belly from my local butcher yesterday because I have been dying to try making my own bacon for quite some time. I have been reading lots and lots of posts on here looking at how others do it on here and I come down to a couple questions I would like to ask to determine my best first time approach here.
I have a large stick burner (Horizon) and I have never cold smoked. Is there an easy way for me to do that with my smoker or should I do a hot a smoke? I did notice quite a few posts where fellas seem to prefer a cold smoke than a hot smoke on a belly. I really struggle to maintain a temp under 200* in my smoker with any consistency at all.
Wet brine vs dry - looks like I see more folks doing the dry and am wondering which would be the recommendation for a first time novice making bacon from pork belly? I really REALLY don't want to get my family sick - just looking for the most reliable and safe way to get it cured that will impart some good taste for a newbie like me....
Really appreciate any advice I can get on best way to go about trying this for the first time, thanks !