GETTIN READY. 11# PORK BELLY CURING

Always Smokin

11# BELLY CUT INTO 4. THEY ALL GOT TENDER QUICK,KOSHER SALT,BAYLEAVES,.THEN TWO GOT BROWN SUGAR AND SUGAR. ONE GOT MAPLE SYRUP. ONE GOT SOME HERBS DE PROVENCE. INTO THE FOOD SAVER VACUM BAGS. NEXT, OPEN THEM ON FRI(6 DAYS) SOAK EM IN WATER TO GET SALT OUT. LET THEM DRY OUT IN THE FRIDGE OVERNITE THEN GIVE THEM A SMOKE ON THE EGG AT SOME LOW TEMP WITH SOME LOCAL APPLE AND PECAN WOOD. ILL KEEP YA POSTED.

Hoss

You are on the way to bacon UTOPIA! Thanks for the post!

vidalia1

I smoked 10 #'s of pork belly on Sunday and sliced it last night. Ten 1 # packs were vacuum sealed and put in the freezer last night....yummmy.