Started with a 11 1/2 lb. belly, ended up with 8 lbs sliced plus scraps for soup.
Here we go.........
All salted up with Mortons sugar cure. Then in plastic containers and into the fridge.
7 days later and ready for the smoker, much different color due to the cure.
In the smoker
After 8 hours of smoke and an internal temp of 135*. It's getting wrapped in foil then into the fridge over night. Makes slicing a lot easier.
Here's some sliced ready for vacuum packaging
thanks for looking
Here we go.........
All salted up with Mortons sugar cure. Then in plastic containers and into the fridge.
7 days later and ready for the smoker, much different color due to the cure.
In the smoker
After 8 hours of smoke and an internal temp of 135*. It's getting wrapped in foil then into the fridge over night. Makes slicing a lot easier.
Here's some sliced ready for vacuum packaging
thanks for looking