Thanks for the brine recipe! I have 50 lbs in three five gallon buckets right now. They went in around 5 pm yesterday.
In your overview, you say 10-14 days for bellies....I was hoping I could them next Friday (9 days) for a smoke on Saturday. Is this safe or should I leave them?
Woot! Just found a local source...1.79/lb rind on, 1.99/lb rind off. Case minimum order, 5 bellies/ case, ~60 lbs/ case
I'm down for that!!
Everyone else I called, 3.19-5.09/ lb, one shop was over $8!!
So the rundown of all that I smoked was:
started by firing the beast up at 8pm Saturday night. It was up to temp in an hour or so, but I waited until 10 to start cooking. First off was a stew pot with sausage in it to make a smoked gravy. I like to use the smoker to brown it, then obviously...