so i did my first batch of bacon
pork belly sat in the frig for about a ten days with a maple/salt mix and some nitrite containing salt
took it out and rinsed then soaked the bellies
back in the frig uncovered to dry overnight
placed it in the smoker with apple wood
it came up to temp too fast
if i had it to do again, would not have soaked the bellies after the cure, just rinsed and dried
i might consider using the cold smoke plate to keep it in the smoker longer
it was OK, but not yet great
more experimentation to be done
wonder if i should have used a lower temp
should the length of time in the smoker be determined by temp of the belly, i took it out when the center of the meat was abouit 140
i have the "charcuterie" book ordered and hope to learn more
i am still very much open to new suggestions
i note that some use brines instead of a rub
but I thought the whole idea of a cure was to remove moisture from the pork belly prior to smoking
i apologize if i am stepping on anyone's toes
i have much to learn
so much
littledabwilldoya