- Jun 28, 2022
- 1,814
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5.38-lb pork belly with 6.09gm of cure #1, 34.55gm of Kosher salt, and 24.4gm of dark brown sugar (per digging dog calculator with
tallbm
suggestion of salt adjusted to 1.65%). Cured for 14-days flipped and massaged every day.
Removed from fridge, rinsed, dried, set on rack and back in fridge for 2-days.
A little pre-smoke taste test. Salt, sugar and cure is perfect - I cannot thank
tallbm
enough for the salt advise - dead on perfect!
Thin blue hickory smoke
Smoked with hickory and oak to 150-degrees (per that other site). Previously I always smoked to 140-degrees so, we'll see...
It is in the fridge chilling and tomorrow AM will be the breakfast test. It smells like heaven in here and if I open the fridge to get something, the smell of the bacon... is the most beautiful thing in the world - it's like... opiate drugs...
There is just something about pork fat, cure, and smoke, that is heavenly.

Removed from fridge, rinsed, dried, set on rack and back in fridge for 2-days.
A little pre-smoke taste test. Salt, sugar and cure is perfect - I cannot thank

Thin blue hickory smoke
Smoked with hickory and oak to 150-degrees (per that other site). Previously I always smoked to 140-degrees so, we'll see...
It is in the fridge chilling and tomorrow AM will be the breakfast test. It smells like heaven in here and if I open the fridge to get something, the smell of the bacon... is the most beautiful thing in the world - it's like... opiate drugs...
There is just something about pork fat, cure, and smoke, that is heavenly.
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