After a week of dry curing, I smoked this portion of pork belly using a 50/50 mix of maple and cherry. I let it rest for a day, and this morning I had to have a try. Nom nom....
Maple/Cherry smoked belly
- Thread starter bacon_crazy510
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wimpy69
Smoking Fanatic
- Aug 27, 2016
- 1,334
- 462
Looks good. WhAt temp were u smoking at? How did u cook the bacon strips? I've been curing mine almost a week
I cold smoked it .... the ambient air temp was in the mid 50's. It didn't get too much warmer in the smoke chamber ... it was kind of windy.
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