4 pieces of pork belly and 8 pounds of pork loin

[bill ace 350]

4 pieces of pork belly in Pop's Brine, and 8 pounds of Pork Loin rubbed with:

1 Tbl. Morton Tender Quick per pound
1 tsp. dark brown sugar per pound
1 tsp. garlic powder per pound
1 tsp. onion powder per pound

Found the mix on-line, posted by "Habenero Smoker".

Have used this one before, and it is excellent.

Not sure how I will smoke the bellies and loins after curing.

Have plenty of time to make up my mind.

 

[SmokinAl]

Don't forget we like photo's!
Al

 

[bill ace 350]

Smoked with 1 full tray apple pellets, rested in refrigerator, then again 1 full tray hickory pellets, rested.

Tastes great!

 

[butchdon]

Saw some sliced and whole pork bellies at Costco. Wondering what to do with them.

Cold smoked or hot? What temp. Treat like bacon when done? Or crispy Asian style?

 

[bill ace 350]

Saw some sliced and whole pork bellies at Costco. Wondering what to do with them.

Cold smoked or hot? What temp. Treat like bacon when done? Or crispy Asian style?

I cold smoked at approx. 55-60 degrees. 1 tray apple pellets, rest in refrigerator, 1 tray hickory, rest in refrigerator and sample. they've been in the fridge since, and will get vacuum sealed tonight,

 

[bill ace 350]

Pulled them from refrigerator today, getting ready for vacuum sealing.

 

[Rings Я Us]

Really cool! looks good.