• th0th_Q@lemmy.worldOP
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    1 year ago

    Np link since it’s a home recipe, but happy to share!

    1/3 Cup Brown Sugar 1/2 Cup Black Pepper 1/3 Cup Kosher Salt 3 Tablespoon Paprika 1 Tablespoon Garlic Powder 1.5 Teaspoon of pink curing salt

    We use these ratio per 5 lbs of pork belly.

    We cure the meat for 4 days in the fridge, and usually once or twice a day flip the meat / rustle the meat around in the cure.

    After 4 days we smoke the cured meat on a wood pellet smoker. We smoke it at 200-225 degrees Fahrenheit until it probes at 15g degrees Fahrenheit.

    From there it’s good to slice and fry / bake as you please. 😁