Been a while since i posted…. hunting season coming so well back in the swing of things….Didn’t get any sliced pictures but I dry cured these pork bellies for 12 days with 1.5% salt .75% sugar .25% cure 1 and .02% California ham spice…. Hot smoked started at 150F and up 185 to finish at 145F internal ….and ran the Bella cold smoke generator the whole time to really get it smoky turned out awesome.
