Local store I get my meat from started selling pork bellies at a good price compared to so many places so I bought 3 and doing the dry rub I tried the first round about 2 years ago
1.5% salt .75% sugar .25% cure 1 I also added some SE and california ham spice at .1% waiting roughly 12-14 days then smoking!! First time I smoked to 145 internal …like to hear everyone else’s thought does everyone smoke to cooked temp or stop at a certain internal temp since it is bacon and usually does get cooked anyway?
1.5% salt .75% sugar .25% cure 1 I also added some SE and california ham spice at .1% waiting roughly 12-14 days then smoking!! First time I smoked to 145 internal …like to hear everyone else’s thought does everyone smoke to cooked temp or stop at a certain internal temp since it is bacon and usually does get cooked anyway?