I am asking for some advice. Bought 10.75lbs pork belly yesterday. I removed the skin, square it off and cut into 3 pcs. I made a rub of the following;
2 1/8 tsp.- pink "Internal Curing Salt" from Pittsburgh Spice And Seasoning Co.
Sea Salt @ .25 oz per pound(2.75 oz)
Brown Sugar @ .35 oz per pound(3.0 oz)
Juniper berry and black whole pepper
Vacuumed in seal-a-meal bags in refrigerator
Planned to leave for 7 days then cold smoke for 6 hours in a Master forge propane smoker using a "A-mazen-smoker" generator without any heat.
QUESTION; Am I ok with this? Is the cure right for this technique Is the smoke time ok or too long?
Any advice that can be given to this rookie would be greatly appreciated.
John the Mc