Originally Posted by "Bone to Bark" BBQ
Actually, my curing rub was very simple. For a 7# pork belly, I used:
1 cup kosher salt
1/2 cup brown sugar
1 tbsp. black pepper
3 tbsp. real maple syrup (optional)
Tomorrow is 7 days, and I might have to smoke them by Wed. or Thursday. I can't wait much longer. I will hot smoke them since cold smoking is mostly done during the actual curing process. I will smoke til the IT reaches 150, then cool and they're ready to slice.
So no curing salt (Cure#1 or TQ)? Interesting. Does it taste/look diff than nitrite cured bacon?
Weber Genesis Silver B, Twin 18.5" WSMs, Weber Performer, Green Weber Smokey Joe Gold