Raleigh W.
TVWBB Member
I was at BJ's last week grabbing some things for my wife and I always stroll through the meat section when I'm there. They happened to have a few pork bellies so I grabbed a 6 pounder. Mixed up the cure and got it into the fridge on Saturday the 26th. Flipped the bag each day until Friday, when I took it out and rinsed it off. Then back into the fridge uncovered overnight. On Saturday the 5th I fired up my WSM using Jealous Devil lump and my ATC set for 175*. I put it on at 10:30 am and it came off around 5 pm, at 147*. Wrapped it in foil and straight into the freezer. After 2 hours I pulled it out, sliced it and vacuum sealed 7 or 8 strips per bag. I got 12 bags plus some chunks for green beans later. I didn't get any photos of the cook itself but here's a pic of me slicing it. The second pic is after frying some up on Sunday.