Hey guys -
Hopefully a quick and random question here...
I cured and brined a pork belly for about 8 days until it was pretty solid to the touch. I washed it, dried it off and tossed it in the MES for almost 2hrs on a decently heavy apple/pecan smoke until the IT was 150* then pulled it, wrapped it and let it sit in foil in the fridge overnight.
Yesterday, I cut some pieces up to fry it and it was good, it just wasn't what I expected. I'm sure I could just be used to the store bought bacon, but what I made just didn't have that real deep bacon-y taste...if that makes any sense.
Have you guys run into this? Is this typical and my taste buds just weren't prepared?
Thanks in advance, you're all very awesome for the help you may not even know you provide!