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  1. IMG_4327.JPG

    IMG_4327.JPG

    • moresmoke
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    • Album: First attempt at pork belly
  2. IMG_4323.JPG

    IMG_4323.JPG

    • moresmoke
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    • Album: First attempt at pork belly
  3. IMG_4321.JPG

    IMG_4321.JPG

    • moresmoke
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    • Album: First attempt at pork belly
  4. moresmoke

    First cheese

    Thanks guys. I lowered unit and am cold smoking pork belly now. Much better smoke, thanks again
  5. IMG_4327.JPG

    IMG_4327.JPG

    • moresmoke
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    • Album: First cheese
  6. IMG_4326.JPG

    IMG_4326.JPG

    • moresmoke
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    • Album: First cheese
  7. IMG_4325.JPG

    IMG_4325.JPG

    • moresmoke
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  8. moresmoke

    First attempt at pork belly

    So I could cold smoke 12 hours no heat? Then wrap and refrigerate?
  9. moresmoke

    First attempt at pork belly

    I'm torn on the cold or hot. I've read so much my brain is fried. I'm leaning to warm smoking at 170 and get internal to 155. I have six slabs off that one belly and want to do 2 with maple wood, 2 hickory, and 2 apple/cherry.
  10. moresmoke

    First attempt at pork belly

    They were cured in large ziplock bags and flipped everyday. When I took them out after curing and rinsed them, I threw the liquid away with the bags.
  11. moresmoke

    First attempt at pork belly

    Thanks for the replies and help, I will adjust accordingly next round
  12. moresmoke

    First cheese

    I will do that next time. It's wrapped now and waiting couple weeks. It smoked good though. Can I just leave the attachment like that to hot smoke as well? Or do I need to connect the cold smoke box back to the unit?
  13. moresmoke

    First attempt at pork belly

    You are probably correct, good thing it's cheap! If that's the case have I wasted my entire belly?
  14. IMG_4314.PNG

    IMG_4314.PNG

    • moresmoke
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    • Album: First attempt at pork belly
  15. moresmoke

    First cheese

  16. IMG_4313.JPG

    IMG_4313.JPG

    • moresmoke
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    • Album: First cheese
  17. First attempt at pork belly

    First attempt at pork belly

  18. moresmoke

    First attempt at pork belly

    22 pound belly $1.69 a pound and apparently that's cheap from what I've looked at online. Cured 8 days and now drying in fridge.
  19. IMG_4301.JPG

    IMG_4301.JPG

    • moresmoke
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    • Album: First attempt at pork belly
  20. moresmoke

    First cheese

    I do, it's walled 3 ways and half opened on sides as well. Just back wall is all the way.
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