- Sep 4, 2018
- 3
- 0
i bought a pork belly at the store and cured it for 7 days, flipping it once a day. On day 7 I took it out throughly rinsed it and dryer it off placed on wire rack and left it in refrigerator for 24 hours. Smoked it at about 250 for 2.5 hours until it reached 150. I let it cool then wrapped it right and the next day took it to work to slice and try. Everyone raved about the flavor, but for me it was way too salty. Can anyon help with this? What did I do wrong?