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I will try both Dave! Thanks for the tips so far:emoji_slight_smile:

That's actually a good question. I think the main reason is that I don't believe factory's or butchers that make bacon around here(EU) Hot smoke it. Other than that I don't really have a good reason. I guess I just started reading cold smoke threads first.. But I would think the only reason for...

I was planning on cold smoking it. But Hot smoking might be a better option?

So I removed the belly from the fridge today and rinsed it with water. Then I cut off a piece and fried it. The salt/Sugar levels seemed fine although the smell is more of a piggy smell than the bacon smell that I'm used to(factory bacon). Other than that it seems to taste ok, nothing special...

Hey Dave, Wonder if you had any advise on the following. So the belly has been curing for 8 out of the 10-12 days and it's pretty firm all over except one of the corner tips feels fairly soft. Should I just let it go to day 10-12 and not worry about it or add more salt to the soft area? The...

Very interesting Dave. I actually used your percentages for the dry cure. The only big difference will of course be that I will be using the Bradley smoker which I believe cannot be compared to using pellets(dust). I will see how this turns out and maybe setup a A-MAZE-N AMNPS in the Bradley if...

Thanks Bearcarver, over on the Bradley forum they advise 4-6 hours. Maybe I'll try two days of 6 hours! Although I believe the smoke from the bradley pucks are a bit heavier than what your would get using pellets.

Hi everyone, I recently bought a secondhand Bradley Digital smoker + the cold smoke attachment. For my first smoke I dry-cured a pork belly which needs a few more days to go. Since I haven't smoked anything on the Bradley I have no idea how strong the smoke is and how long I should be smoking...