Since my first cook went well with pulled pork, I've decided to branch out and, on the advice of my brother in law, make bacon. With that, a few questions.
1. Best curing salt to use?
2. What size pork belly would fit on the 14.5 in smoker? I'd prefer to smoke using only one rack, but could split it in half if needed (but less cutting means more flavor).
3. I want to smoke it on Saturday the 20th. When should I get the meat in the bag and in the fridge?
4. Also, what kind of yield am I looking at? I know with the butt there was some reduction in the yield from fat and trimmings. How much bacon would I get from, say, a 4 lb pork belly?
That's all for now. Thanks everyone in advance!
Edit: Before anyone asks, applewood.
1. Best curing salt to use?
2. What size pork belly would fit on the 14.5 in smoker? I'd prefer to smoke using only one rack, but could split it in half if needed (but less cutting means more flavor).
3. I want to smoke it on Saturday the 20th. When should I get the meat in the bag and in the fridge?
4. Also, what kind of yield am I looking at? I know with the butt there was some reduction in the yield from fat and trimmings. How much bacon would I get from, say, a 4 lb pork belly?
That's all for now. Thanks everyone in advance!
Edit: Before anyone asks, applewood.
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