Greetings from Delaware

[Madeleine]

Just starting out on the meat smoking journey and clearly copying every Youtube video I have watched! I bought a whole hog from a local farm which yielded 50 lb pork belly . I dry aged this with just salt for 21 days, then wet cured for 7 days in #1, brown sugar and a little more salt. Now it's in the smoker using a mixture of apple, peach and cherry woods. I have the smoker set at 195F and will smoke the belly for 6-8 hours. Any help and information is very welcome!

 

[normanaj]

Hello from RI.

 

[BigW.]

Welcome! What is the finished product you are wanting achieve? Where did you get the recipe from?

 

[Jim_C]

Welcome from California.

 

[GatorAGR]

Awesome. Anxious to see pics and follow along.

 

[sandyut]

Welcome to SMF from Colorado.

 

[Madeleine]

Awesome. Anxious to see pics and follow along.

 

[Madeleine]

Welcome! What is the finished product you are wanting achieve? Where did you get the recipe from?

Just looking to make bacon for breakfast. As I said, I watched YouTube videos to see what experienced smokers were/are doing and quickly found that everyone does it differently, has their own secret something that makes theirs the best (!), etc., so I cobbled together what appealed to me and did it. If it doesn't work out, what's the worst that could happen? I got some not-so-good bacon and a whole lot of knowledge of how not to do it!

 

[timray]

Greetings from Landenberg, PA!