Dry brined and cured a pork belly I picked up from costco for 14 days on stainless racks. I forgot to square off the edges so they dried out too much. I cut them off after smoking. It was seasoned with white pepper, onion powder, garlic, and habanero during the 2 weeks. Next time I think I will go a couple days shorter maybe 3 so be 11 or 12 total. I havent built a smoke chamber yet and too hot out for cold smoking so I used a pellet tube for couple hours and then set the pellet smoker on 150 and let er rip. It only took 2 more hours to hit IT of 145 in each half. Should have run the tube only longer. After smoking and cooling for couple hours wrapped in saran wrap and put in fridge. I got busy so sat for four days. Sliced up with the slicer and vacuum sealed in 1 lb packages. Ended up with just under 8 lbs. test fried a couple slices and liked the flavor but was lacking in smokey goodness. It will still eat well. Forgot to take pics of packages
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