Just got 25 pounds of pork belly from local distributor the other day. Today I mixed up some of POPS wet cure brine recipe and put them bad boys down in a big stainless steel pot. I let them cure in the brine for 14 days, take them out, rinse and pat dry. That is one of the hardest thing to do is wait that long to cure them before putting them in my M.E.S 40" smoker with a cold smoke unit that goes where the chip cup goes. I use hickory wood chips for a more smoky flavor. Can't wait.
