The better-half bought an 8lb slab of Berkshire pork belly from Belmont about a week ago. We sliced it into two slabs and put on the cure. We were supposed to smoke it over the weekend but with the rain and then the snow, we had to wait until today to smoke it…don’t worry it’s been out of the cure for a few days–otherwise it would be way too salty.
Naturally, when it looks like this:
You should end up with this after a few hours:
