Discussion in 'BOC Member Cookbook' started by Mutt, Feb 8, 2012.

  1. Mutt

    Mutt Well-Known Member Supporting Member

    whats it to you
    Simple Cure:
    5 tbs Tenderquick (1 tbs per pound)
    5 tbs Dark Brown Sugar (1 tbs per pound)
    1 tbs black pepper (just 1)

    using pork belly and trim off the excess fat I cut the belly in two so that I could fit it easily in a container to catch any drippings. After applying the cure, I wrapped the bellies in plastic wrap and removed all the air.
    Into the fridge it goes for at least 7-10 days. The longer you cure it the better. You just want to make sure you do not under-cure it.
    smoke for eight hours at 150* smoke with hickory or apple or cherrywood.