Anticipating a lot of smoking I bought 4 pork bellies from PolyFace Farms. These are huge! They are folded and unfolded will easily be 3 feet long. So, I'll be cutting for sure.
Couple questions. Have SWM and want to try cold smoke (have a SJS with 4" ports and hot plate skillet, fan, piping, etc.) and have read that hot smoke to 150 or so is good too. I do not want to use Quick Cure or any Sodium Nitrate/Nitrite cure. Just salt and? Have several cure recipes that fit that bill. Any advise on either cure recipe or smoke technique?? Thanks.
Couple questions. Have SWM and want to try cold smoke (have a SJS with 4" ports and hot plate skillet, fan, piping, etc.) and have read that hot smoke to 150 or so is good too. I do not want to use Quick Cure or any Sodium Nitrate/Nitrite cure. Just salt and? Have several cure recipes that fit that bill. Any advise on either cure recipe or smoke technique?? Thanks.