Smoking bacon

[pg77]

I have a pork belly drying out in fridge. Cured it for 7 days. Smoking it today. Any tips? Looking for suggestions on wood as well. Thx

 

[jcam222]

For wood it’s largely a matter of preference. I usually use apple or hickory. Sometimes a mix of the two.

 

[pg77]

Sounds good thx

 

[Bearcarver]

I have a pork belly drying out in fridge. Cured it for 7 days. Smoking it today. Any tips? Looking for suggestions on wood as well. Thx

Is this a Pretty Thin slab?
7 days is pretty short for a full cure to center.

Bear

 

[pg77]

Under 3lbs. Not real thick.

 

[Bearcarver]

Under 3lbs. Not real thick.

OK, just checking, because in my Step by Steps, after my calculations are finished I have a Default of "Nothing gets cured for less than 8 days".
However I don't usually get real thin slabs.
I also always do a "Salt-Fry-Test" and check the inside to make sure the cure got to the center.
As You Were,
Bear

 

[hawgrider]

Thick 12 lbs + bellies I end up having to cure for about 12 to 14 days.

 

[daveomak]

The longer cure time allows for sugar to penetrate the meat as it is a HUGE molecule... I dry cure for 2 weeks..