I get to pick up my pork bellies Moday. Cure #1 salt coming. What is best brine?Rub? to put on? how long in brine or rub? I built a smoker which can hot smoke and cold smoke. Pictures coming soon on smoker, is my first one. I have heard 7 days in fridge, only 3 days? I am slowley converting to organic and home growm/made. and I love bacon. rub/brine thinking of is brown sugar salt and pepper and the curing salt. Suggestions? I will be using apple wood for smoking/curing the bacon. I like apple wood smoked bacon. that or hickory, but just had to cut an apple tree down so I saved the wood for this.....Any help, suggestions or comments are very welcome...
Thanks,
Brian
Thanks,
Brian