Sliced Pork Belly

[Laura W]

I really need some advice from you pros!
I have been curing bacon successfully for some time. A friend wanted me to cure some for him so he brought me a beautiful pork belly... sliced. Eek!
I absolutely didn’t know what to do with it so I have used Pops Brine for 48 hours. It’s is now rinsed and drying in fridge before smoking. Is this going to work? Am I risking spoilage? I’m lost.. don’t know if it cured long enough..

 

[smokin vegas]

Wouldn't you just reduce the curing time? Would love your recipe for curing bacon. Do you share it?

 

[Laura W]

Wouldn't you just reduce the curing time? Would love your recipe for curing bacon. Do you share it?

Be glad to share!

The curing time is the problem for me. I always do a dry cure, full belly. I have no idea how long a wet cure/ sliced belly should take.

 

[dirtsailor2003]

Assuming the thickness is a quarter inch or less you should be fine.

I’d definitely cold smoke the slices and not hot smoke them. As for a time I’d say maybe 4 hours tops.

 

[Laura W]

Assuming the thickness is a quarter inch or less you should be fine.

I’d definitely cold smoke the slices and not hot smoke them. As for a time I’d say maybe 4 hours tops.

Thank you so much! I was planning on cold smoking but your time suggestion really helped.

 

[mneeley490]

I've seen sliced pork belly in Costco and some local Asian stores. It's usually about 1/4" thick. Not sure what someone would do with it?