Mid 60's on Sat. and the wife has to work......Time to smoke the belly that's been curing!
11.7 # trimmed belly
Cut in 1/3's for curing
Using Bear's dry cure recipe and trying a couple of variations.
1/3 doing TQ and Brown sugar only
1/3 doing TQ and brown sugar with a touch of cinnamon
1/3 doing TQ and brown sugar with chipotle
Curing for 10 days (nothing over 2 inches thick)
Still debating on the wood. Either straight maple or Todd's Pitmaster Blend.
Some meaty Bacon their I just did a small 3 lb. using TQ cold smoke after 13 day cure.