I have some questions and will also be sharing some pictures of my first attemp with a 15lb pork belly. I split the belly into 3 5lb sections mixed up pops brine. One plain, one garlic CBP and 1 with a syrup of maple brown sugar and vanilla extra boilled down and added. I have them in the fridge which is holding steady around 34F as it has been pretty cold in SE SD lately so it may have dipped a little lower than that but, nothing like last year.
First the questions.
1. The bellies have been in since Wed. the 18th do I need more time for the cure or what do you guys normally do for your duration? The thickest part was about a 1/8 over 2 inches with rind still on.
2. Either tonight or when they have been cured long enough take out, do a fry test. If to salty soak in water and repeat. Once happy wipe off and place in fridge uncovered for pelicule/ sticky to form. How long does that normally take? 24hrs?
3. I am using a old smoker that does not have a draft or air vent on top so I off set the lid to allow for decent air movement. The issue I am worried about is I am using a AMAZN pellet smoker and it is going to to be below thirty this weekend do I need to worry about the temp of the meat getting below 32F? POssible solution is a can of sterno below the smoker? I do not have a hotplate I am planning on doing this in my garage.
4. I am planning on using apple pellets mixed with a little hickory to make it last longer. How long of a smoke do you guys suggest with the low temps I will be dealing with?
Any and all suggestions are more than welcome with this adventure.
PICS to come soon!
First the questions.
1. The bellies have been in since Wed. the 18th do I need more time for the cure or what do you guys normally do for your duration? The thickest part was about a 1/8 over 2 inches with rind still on.
2. Either tonight or when they have been cured long enough take out, do a fry test. If to salty soak in water and repeat. Once happy wipe off and place in fridge uncovered for pelicule/ sticky to form. How long does that normally take? 24hrs?
3. I am using a old smoker that does not have a draft or air vent on top so I off set the lid to allow for decent air movement. The issue I am worried about is I am using a AMAZN pellet smoker and it is going to to be below thirty this weekend do I need to worry about the temp of the meat getting below 32F? POssible solution is a can of sterno below the smoker? I do not have a hotplate I am planning on doing this in my garage.
4. I am planning on using apple pellets mixed with a little hickory to make it last longer. How long of a smoke do you guys suggest with the low temps I will be dealing with?
Any and all suggestions are more than welcome with this adventure.
PICS to come soon!