- Dec 29, 2021
- 141
- 402
I k is I’m not an expert..but I cured around 10lbs of pork belly. 12 in the fridge flipping over every day. Rinsed off then in fridge. Cut into 1/3rds. Used Jess Pryles recipe closely. Salt, sugar, paprika, pepper, and curing salt. Let it set in fridge unwrapped over night after cure. Then on my SmokeFire for around 3 hours until internal temps at 155. Cooled off and back into fridge. Will use the slicer to cut up today.
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