Cured a 1kg slab or pork belly (skin removed) with salt, black pepper, smoked paprika, soft brown sugar, and pink curing salt. Refrigerated for 7 days in a zip lock bag (turning daily), rinsed, then dried uncovered in the fridge for 24 hours.
Smoked at around 200F for 2 hours (until it reached 150F internal) using apple wood on the kettle grill.
ThatHikingDude
Wife doesn’t even allow me to buy store bought any longer. Reminds me, it’s time for another belly, and start the process again. I really need to get a slicer.
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Cured a 1kg slab or pork belly (skin removed) with salt, black pepper, smoked paprika, soft brown sugar, and pink curing salt. Refrigerated for 7 days in a zip lock bag (turning daily), rinsed, then dried uncovered in the fridge for 24 hours.
Smoked at around 200F for 2 hours (until it reached 150F internal) using apple wood on the kettle grill.
Wife doesn’t even allow me to buy store bought any longer. Reminds me, it’s time for another belly, and start the process again. I really need to get a slicer.