Read a ton of posts here. Cure,no cure, Cold Smoke, Hot smoke? But still got some questions
I have the 5 Lb Belly in a brine right now, coming out tomorrow morning.
1. I am going small minion method, with Hickory, but vent openings? Any thoughts?
2. Using Water and Pizza stone to keep temp at MAx 200, prefer slightly below?
3. Big question, cutting off the rind? it seems awfully tough? Should it be done? before or after smoke?
Thanks in advance.
I have the 5 Lb Belly in a brine right now, coming out tomorrow morning.
1. I am going small minion method, with Hickory, but vent openings? Any thoughts?
2. Using Water and Pizza stone to keep temp at MAx 200, prefer slightly below?
3. Big question, cutting off the rind? it seems awfully tough? Should it be done? before or after smoke?
Thanks in advance.