About out of my bacon so picked up a pork belly from Costco. Keeping it simple this time with TQ, brown sugar and red and black pepper. Cut into 2 four lb slabs weighed out, rubbed in the cure mix and into the fridge for 9-11 days. I'll cold smoke it with a mix of maple, hickory and apple for 8-12 hours depending on my time. Last time I went to 14 hours and it was too smoky for my taste.
With the leftover lb, I cut it into 1/2 inch pieces to try some burnt ends that I will smoke with heat. Hope they turn out!
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With the leftover lb, I cut it into 1/2 inch pieces to try some burnt ends that I will smoke with heat. Hope they turn out!
Sent from my SM-N910P using Tapatalk
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