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Unread 10-01-2013, 01:14 PM   #10
Shagdog
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Join Date: 07-01-13
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8 oz sugar (1/2 brown, 1/2 regular)

8 oz kosher salt

1 tbl pink salt

2 tbl black pepper

2 tbl garlic powder

1 tea allspice

1 tbl chili powder

1 Tbl onion powder

1 tea Cayenne


Mix it up good, Cut pork belly into chunks that will fit tightly in large (1gal) ziplock bags. You will probably want to double bag them.. Put them in the fridge for 7-10 days, flipping bags once a day. After that, rinse the cure off and pat dry with paper towels.. Then put them on a rack and leave them sit in the open in the fridge overnight to dry out. Smoke them low temp (200-225) with your favorite wood to about 150-160. Slice, fry, and eat eat eat. With this cure there is really no need for a water soak unless you want absolutely no salt flavor. Slice some after you take it out of the cure and try a piece, just keep in mind that the edges are going to be more intense than the interior. This cure is a pretty good balance of sweet, salty, and savory.
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File Type: jpg Bacon 1.jpg (42.2 KB, 115 views)
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