I finished smoking my pork belly, I smoked the whole piece at one time.
Like I said, 80% hickory, 20% apple wood, after a brine soak of two days. It was ready for the smokehouse.
For stock, I cut the edges, trimmed it down, and smoked the “bacon part another four hours” and here is the good eats.
Now that my friends is good eats, as you can see rind on, begging for a cure….
Fried up, smoked, ready to serve, yum yum pigs bum/belly…. LOL
