this post was submitted on 21 Jun 2023
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Np link since it’s a home recipe, but happy to share!
1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt
We use these ratio per 5 lbs of pork belly.
We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.
After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.
From there it’s good to slice and fry / bake as you please. 😁
Sorry, that should say “until it probes 155 degrees” xD
Thanks for sharing! Gonna have to try this.