Ideal slab size

[Maximumoverpuke]

I have a 9 pound pork belly from my son's pet pig.His name was Pinky. Anyway, it's about 1'x2' in size. Would you cut it in half before curing and smoking it?
I will be using a Brinkman electric-don't laugh.

 

[motocrash]

Sure,cut it in half.How else are you gonna fit it on/in there?

 

[Maximumoverpuke]

It would have to be curled up or on two racks.

 

[motocrash]

If you cut it in half it's about normal "bacon dimensions" anyway-foot long strips.Curing in 2 pieces also gives you 3 advantages.In the case something goes wrong with 1 you have the other.You can try 2 different cures-for example one maple one regular.You can smoke with different woods.

 

[motocrash]

Curing in 2 pieces can give you many advantages.
If something goes wrong with one you have the other.
You can try 2 different recipes,For example 1 maple and one regular.
You can use 2 different woods to smoke or just different smoke times with the same wood.

 

[PerazziMx14]

Please remove

 

[dirtsailor2003]

I always cut whole bellies up prior to curing. Mainly because I dry rub cure and I vac pack the chunks during the cure process. Takes up less space in my already crowded fridge as I can stack the bellies on top of each other. The bellies I get here I cut into thirds. Gives a nice square cut. Weigh each piece add the proper amount of cure and vac pack up. These also hang nice if hanging when smoking. As MC mentioned you can try different recipes at one time too.

 

[SmokinAl]

I do the exact same way as Case, I cut mine into 3rd's.
Al

 

[Maximumoverpuke]

If you cut it in half it's about normal "bacon dimensions" anyway-foot long strips.Curing in 2 pieces also gives you 3 advantages.In the case something goes wrong with 1 you have the other.You can try 2 different cures-for example one maple one regular.You can smoke with different woods.

Might try that. Do one half in a wet cure and the other in a dry.

 

[motocrash]

Might try that. Do one half in a wet cure and the other in a dry.

Others had a very valid point to take your slicer size into account.However if your slicer is a kitchen knife no worries.