Hi Guys,
I have four Pork Belly's curing that will be ready for the Smoker Saturday.
What temperature do I smoke these at? I know I take them to 160, so I'm guessing 220ish, but do you normally cold smoke them for a while first, then hit them with a little more heat?
Actually, any help on the smoking process itself would be appreciated. Temperature, time, etc.
Thanks guys!
I have four Pork Belly's curing that will be ready for the Smoker Saturday.
What temperature do I smoke these at? I know I take them to 160, so I'm guessing 220ish, but do you normally cold smoke them for a while first, then hit them with a little more heat?
Actually, any help on the smoking process itself would be appreciated. Temperature, time, etc.
Thanks guys!