After trying the canadian bacon I just had to cure some pork belly. I used once again Pop's brine and cured it for 10 days, the belly wasnt too thick so I think i'm ok there. I pulled the belly from the brine early because we have a cold front coming through tonite and otherwise it is hard to cold smoke in south florida.I sprinkled it with a little pepper , onion and garlic powder and a light coating of honey, putting in the fridge until midnight and then into the gosm with amzns filled w pit. choice. I'll see how it turns out tomorrow, i might end up hot smoking it afterwards, not sure..I will post more pics tomorrow morning.Thanks so much for looking
