I started the process 1 week ago by mixing salt, curing salt, fresh ground pepper and sugar. Rubbed the 5 lb pork belly and put in a ziploc bag. Put in the fridge turning it once a day. Last night rinsed thoroughly then soaked in cold water for 2 hrs. Pat it dry and put on a cooling rack overnight in the fridge.
Today I'm smoking it at 175-180 degrees for 3 to 4 hrs until internal temp is 150 degrees.
The last pic is 1hr into smoking.
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