Pork Belly
Moderator
Switching up my normal bacon routine I applied a few new twists. I dry cured a 4.5 pound (approx) section of belly and about a 3 pound section of loin with my basic dry cure and pure cane syrup for 7days. On day seven I rinsed and patted them dry then hung both to age and dry for another seven days.
On the night of day seven the belly was firmer and had an obvious loss of moisture. I started a cold smoke meat side down, with Sugar Maple for 24 hours. At the 12 hour mark I flipped the belly meat side up.
The color and smell is fantastic, I will rest these wrapped in the fridge overnight then trim, slice and taste test tomorrow. The first picture is after curing and aging prior to smoking.
On the night of day seven the belly was firmer and had an obvious loss of moisture. I started a cold smoke meat side down, with Sugar Maple for 24 hours. At the 12 hour mark I flipped the belly meat side up.
The color and smell is fantastic, I will rest these wrapped in the fridge overnight then trim, slice and taste test tomorrow. The first picture is after curing and aging prior to smoking.