medtran49
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I bought wide and thick strips of Pork belly, instead of a whole belly, just under 3 pounds. Cure on, day zero.
Recipe German-Austrian speck
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medtran49
Forum GOD!
The pork belly strips cured for a week , washed off cure then allowed to dry out in refrigerator for a few hours.then Craig smoked them for me with a doohickey I purchased on Amazon. We used tiny alder chips. I forgot to take a picture after smoking, until after I had wrapped them separately and bagged for freezer.
I DID NOT use the cure/pink salt, just regular kosher salt. The pieces i cut off and cooked after washing off majority of cure and before smoking were just on the edge of being too salty to eat by themselves, other than in a small amount. I think they will be fine if used as part of a larger dish. So, I would decrease both kinds of salt, if using both, or allow time to soak in a water bath after curing, but before smoking.
I DID NOT use the cure/pink salt, just regular kosher salt. The pieces i cut off and cooked after washing off majority of cure and before smoking were just on the edge of being too salty to eat by themselves, other than in a small amount. I think they will be fine if used as part of a larger dish. So, I would decrease both kinds of salt, if using both, or allow time to soak in a water bath after curing, but before smoking.
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medtran49
Forum GOD!
Oh, there were 2 tubes in the item I bought, with a brush to clean, plus S hooks, and a couple of other things, so the tube can be hung if desired. One end is open to add pellets or chips, and to use a torch to light. Craig laid it down on the Weber grill grate, lit it, watched for a few minutes to make sure it had caught good, then put the strips down, covered, and let it smoke, with the vents open just a bit for air flow, until it stopped smoking, about 2 hours. He said it put out a good bit of smoke, and you certainly could smell it on the pork belly strips. You can use pellets or small chips.