Alright, bought a whole hog and today he went to the meat locker. Smoked some bellies in the past but never hit on the 'one' method that said YEAH!!! Used a mixture of salt, brown sugar, maple syryp and spices. Let the bellies cure for about 10 ndays or so then cold smoked 'em. Hoping to do better this time and this seems to be the place to ask for info!!! From what I've seen from this site over the weekend, I feel like I've done gone home.....
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10/13/07 at 7:56pm