I've got a pork belly curing in Pops cure in the fridge. Im trying to decide what would or combination of wood to use. I have a bunch of pecan and hickory wood and can get some apple chunks and logs. Any suggestions?
Also, on a side note. My pork belly has been curing for a day in the fridge. My wife just got back from church and noticed the power was out in the garage and my curing fridge was in the upper 50's and I had her stick a thermapen in the brine and it was 47F. It's about 65F outside, and they bellies are brining in about a gallon and a half sized containers. Should I keep going or toss it?
Also, on a side note. My pork belly has been curing for a day in the fridge. My wife just got back from church and noticed the power was out in the garage and my curing fridge was in the upper 50's and I had her stick a thermapen in the brine and it was 47F. It's about 65F outside, and they bellies are brining in about a gallon and a half sized containers. Should I keep going or toss it?