Pork bellies will be ready for the smoker on Monday. It will be 7 days of curing. I did two different types of seasoning. Getting ready to sink my teeth into this. Couple of questions, firstly I had read of different ways to rinse the brine off of the belly, some say just rinse real well and then pat dry and leave out for about an hour to dry( it should be sticky by then and the smoke will adhere to the meat better) other method is to soak the whole belly in water for an hour or so. I am in a quandary, I don't want an over salty taste. Second question is regarding how to smoke, do you just sprinkle in chips or chunks in the lump, ( I am concerned that there won't be a steady enough flow of smoke, or should I use a smoke box and load it up so that hopefully the burning lump will be in contact with the smoke box. I really do appreciate those of you that have given me suggestions along the way. Look forward to hearing from you once more. My wife has been asking about these slabs of meat in our fridge, so far I am telling her, she is just going to have to wait and see. This baby has got to turn out, or I will have a little bit of explaining to do, about taking up real estate in the fridge.
Thanks in advance.
Large, small, and a mini