I just recently got a smoker. I haven't usd yet. This will be my very first smoking of anything. I just call a butcher and will be getting a 3lb pork belly tonight. I can't wait to try this.
@@thanatostariq9600 I did finally cure and smoke some bacon for the first time a few weeks ago. I didn't have all the ingredients that you used, but I did use curing salt, brown sugar, maple syrup and a little course pepper. It turned out real good. I could definitely taste the brown sugar. But it didn't have the smoke flavor I was hopping for. I'm about try again with another pork belly in the refrigerator to start the curing. This time I think I'm going to skip the maple syrup and close up the smoke vent more on the smoker to keep more of the smoke in the smoker to try and give it a more smoke flavor. Also, last time the pork only cured for 6 days. This time it will be curing a full 7 days. I'm only using hickory for now, but will be getting different kinds of wood for the future though. Thank you for inquiring.
Lovely Stuff, Mate. Being a "Limey"! I normally use Loin, Dry Cure then soak to leech any excess cure/salt out, rest and Cold Smoke using Cherry & Hickory for 60hrs over 5 days. Rest again and then slice and cook as needed. Blimmin' Lush! - As we say 'round these parts!!!
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I just recently got a smoker. I haven't usd yet. This will be my very first smoking of anything. I just call a butcher and will be getting a 3lb pork belly tonight. I can't wait to try this.
Did it work
@@thanatostariq9600 I did finally cure and smoke some bacon for the first time a few weeks ago. I didn't have all the ingredients that you used, but I did use curing salt, brown sugar, maple syrup and a little course pepper. It turned out real good. I could definitely taste the brown sugar. But it didn't have the smoke flavor I was hopping for. I'm about try again with another pork belly in the refrigerator to start the curing. This time I think I'm going to skip the maple syrup and close up the smoke vent more on the smoker to keep more of the smoke in the smoker to try and give it a more smoke flavor. Also, last time the pork only cured for 6 days. This time it will be curing a full 7 days. I'm only using hickory for now, but will be getting different kinds of wood for the future though. Thank you for inquiring.
That is an awesome video!!
Thank you for watching!!!
Fantastic! I want to try this on my recteq baby!!!!
Thank you!
what did you say about smoke. Were you smoking the meat or just baking it in the grill
Lovely Stuff, Mate.
Being a "Limey"! I normally use Loin, Dry Cure then soak to leech any excess cure/salt out, rest and Cold Smoke using Cherry & Hickory for 60hrs over 5 days.
Rest again and then slice and cook as needed.
Blimmin' Lush! - As we say 'round these parts!!!
That’s awesome! We’re getting ready to do some with loin as well! We love it!
Great idea!
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Thanks! Great video! Quick question, can I cold smoke instead of hot smoke the cured belly?
I believe so, I have not tried it myself.
Did you remove the rind after cooking seems like it would be harder to bite thru
Yes after, I’ve made it with and without.
Do you need a smoker?Can you use an oven?
Ive never tried it in an oven, it would really depend on what the lowest setting of your oven is.
@@BigDaddysBBQPit 170
If Big Daddy could send Hamas some of his thick Pork Bacon-they would become civilized humans. Great ideas.
Dude, what happened to the other channel?
Not sure what you mean? Other channel?
Curing Salt is not necessary.