Cure FormulaPork Belly 3145 grams 100%
Kosher Salt 63 grams 2%
Turbinado Cane Sugar 32 grams 1%
TCM # 1 7.8 grams 0.25 %
Cured in 2.5 gal zip loc bag for 12 days
Rinsed and let rest 1 day
Smoked using 3.88 oz of smokinlicious cherry wood cut into 7 pieces
THERMAL PROCESSING & SMOKINGStage 1 - 120° for an hour with no smoke
Stage 2 - 135° for an hour with smoke
Stage 3 - 150° for an hour with smoke
Stage 4 - 165° for an hour with smoke
Stage 5 - 180° with no smoke until internal temperature reaches 138°
Going with a little different thermal process than last time, this is from
Walton’s Inc
The Ambient Temperature here in MN @ the start of the smoke is 41F