[ATTACHMENT=2961]IMG_20160814_194840.jpg (1,642k. jpg file)[/ATTACHMENT]this is my pork belly getting ready for some seasoning just before smoking. I am so sorry for not getting pictures when i put on the dry cure but do to medical reasons i was on able to at thetime but i used sea salt brown sugar,pink salt then i
wrapped it up with my vacuum sealer and put it in my fridge at 37 degrees this step was very important i was told for 6 days
Now i added crushed pepper to a portion of the belly and them sprinkled garlic powder on the rest and put it on the smoker at 150 degrees for 3 hours then bumped up the temp to 200 intill my it was 150 and here are some pictures of it when it came off
I let it come down to room temperature then put it in the( hardest thing ihave had to do i so wanted a piece) refrigerator for the resting period of 8 hours it was late in the evening so it went in all night. And here was the final product
Hope you like this as much as i did sharing it with you
Papa t.
P.s heres a sneak peak at my next project taking a bath see it finished in a couple of weeks do you know what it is??
Papa t.
P.s heres a sneak peak at my next project taking a bath see it finished in a couple of weeks do you know what it is??
