Recent content by smokindave1976

How do you judge that the curing is working? Firmness? My belly feels firm all around already and today is the 2nd day of wet curing. Any input?

Sounds good. I was reading somewhere else that if the fat cap is cut off the cure would work quicker as opposed to working slower where the cap has to absorb more liquid. Not sure if that's legit. Thanks for your input. Any Good pork belly recipes on here that you would recommend?

2.8 days to be exact lol. Not sure if you can see the pic I sent

I'm using dark brown sugar, prague salt, kosher salt, pepper, maple syrup and distilled

I'm using dark brown sugar, prague salt, kosher salt, pepper, maple syrup and distilled water

Not a rookie to smoking ribs but rookie with Pork Belly. No laughing please lol....For whatever reason I cut off the majority of the fat cap on my Pork belly to make bacon. As of today, it's sitting in a wet brine and it calls for about 3 days of curing time. After cure, I will smoke it. I need...