My plans are to dry-cure bacon. Rub the pork belly, place it into a lug and allow the liquid to drain off and away, more or less. I don't intend on allowing the belly to soak in its own liquid unlike what the Buckboard Bacon recipe calls for.
After 7-10 days have elapsed, the belly will be soaked in water for an hour then rinsed, dried and pat dried followed by smoking in the WSM. Is more smokewood used in this style of dry processing than, let's say, the amount used for a single buckboard bacon?
After 7-10 days have elapsed, the belly will be soaked in water for an hour then rinsed, dried and pat dried followed by smoking in the WSM. Is more smokewood used in this style of dry processing than, let's say, the amount used for a single buckboard bacon?