Buckboard Bacon Cure Kit Cured for 8 days Smoked by the directions in the cure kit
1 hour at 150d no smoke to dry the meat. Increased the temp to 200d. Finished internal temp was 141d
Some modifications will be made for the next time. After the pork bellies are cured I will make a maple brine and allow the meat to
sit for at least 48 hours.
Bill Golden
