Cold smoked 2 pork belly’s for bacon and cheese

[motolife313-2]

About 21-22 pounds of belly that I cured for a week in a vacuum bag sealed on my Weston 2300. Salt, cure and brown sugar. Used ground garlic last time and not much and wasn’t a fan so left it out this time. Smoked on my stick burner for 5.5 hours and cheated and used a propane weed burner pointed at a oak log on a low flame, took forever in the freezer to harden up some to get a good slice on it, doubled checked my freezer took last night, was going to do it after work last couple days put it in the freezer after work at 3 and still soft at 8 lol, so had it tossed in the freezer today at 9:30 and was somewhat firm at 6 pm, 1 piece was kinda hard, I cut them in half when they were coming off the smoker

 

[motolife313-2]

Here’s my Hobart meat slicer, was doing eye of round jerky this day