After curing in the fridge for a week a couple pork bellies found their way to the Texas smoker. This is actually one 10 pound pork belly cut in half. Using apple wood and alder wood the cured bellies (hot) smoked at 250 F for about 2 hours. Two different cures one mostly brown sugar and salt the other fennel carraway. Once all experiments are done will publish the cures. Did use the pink salt on both. After following the curing directrions the end product was way too salty on the fennel carraway version, will find a solution before another attempt is made. On the other hand the salty version would really be good in greens etc for a flavor enhancer. The texture reminds me of the picnic hams one can find in the local grocery store.
