My First Bacon Cure/Smoke

Bought 3.5 lbs. frozen pork belly at B&W Meat Market. Thawed and cut into about 4″x6″ chunks. 2/14/2016 – Prep’ed 2 quarts of Pops6927 Regular Curing Brine from SmokingMeatsForum.com. Full recipe is below. Used 1/2 of all ingredients. 1 gallon of clean water … Continue reading