Ruined the first one, ugh.
Picking up a fresh pork belly tomorrow.
Thinking adding a little real maple syrup on the pork first.
I assume just use a small amount before spices?
1/c cup kosher salt.
1/3 cup lt brown sugar.
3 tbsp pepper.
And this time 1/2 tsp pink curing salt instead...
Smoked my first pork belly yesterday.
Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking.
Appreciate any comments/suggestions. Thanks.