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"I embrace my desire to feel the rhythm, to feel connected, enough to step aside and weep like a widow, to feel inspired, to fathom the power, to witness the beauty, to bathe in the fountain, to swing on the spiral...of our divinity, and still be a human."--------Maynard James Keenan F(n) = F(n-1) + F(n-2) = tool
Looks good @Double! And thanks for the hint on Bogs Boots!
The only reccommendation I have (and I am admittedly a novice) is to square off the bellies prior to the cure trying to get as uniform as possible. This will become important when you go to slice it. Especially if slicing by hand. You can use the scraps to make lardons. I sliced mine by hand and once you get down to the last inch or so of the slab it becomes increasingly difficult to slice. I cubed this up as well and made lardons. I pulled a Foodsaver pack of lardons out last night and pan fried them up to go on top of a cobb salad. Delicious!
@Chubbs Another thing you can do is square it off after it's cured and smoked, cube up the trimmings and sprinkle with brown sugar in a disposable alum. pan, put back on the egg @ 250 for a couple of hours for pig candy.