Started the curing process last week on the 4lb Pork belly. Followed the recipe provided by CudjoeBBQ in the recipe section.
Cure rub applied. Cut belly in half. Into gallon ziplock bags. Into the refrigerator for 7 days flipping bags over once a day.
After seven days. Removed from the bags and rinsed all the cure off. Soaked in ice water for 20 minutes to help remove some of the salt. Dried well with paper towels and placed on wire racks. Placed back into the refrigerator for 24 hours to dry.
Into the smoker at 170 with wild cherry chunks. Letting smoke until an internal temperature of 150.
About 7 hours later. Internal temp reached of 150.
Cooling before placing the the refrigerator to rest for a day or two before slicing.![]()