Pork belly into bacon

[bbqking01]

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.

 

[bauchjw]

Looking good! I recognize that silly cup! They multiply somehow in my house!