Recent content by MattyWhip

5.31lbs

I used 1/4 cup of kosher salt and 2 tsp curing salt with about 1/4 cup of brown sugar.

i bought a pork belly at the store and cured it for 7 days, flipping it once a day. On day 7 I took it out throughly rinsed it and dryer it off placed on wire rack and left it in refrigerator for 24 hours. Smoked it at about 250 for 2.5 hours until it reached 150. I let it cool then wrapped it...