What's on the smoker today?

[WildWill]

I have had a whole half pork belly in the deep freezer for no less than 2 years.
Last week I finally thawed and cured it. Tonight I put it on the smoker.

Tomorrow we'll slice it up and see how I did.

I did fry up a taster slice and she's a bit salty, probably close to country ham too-salty, but the smoke may help temper that some.


View attachment 352747

Was the slice from the outside or center you tried?

 

[WestKyHunt]

Was the slice from the outside or center you tried?

Well, my pieces were too big for vac bags so I took 3in off each and cured them separately. The sampler was cut off of those, so I assume those may be saltier than the bigger cuts... but I've also never done this so I may have just chose too high of a salt percentage

 

[Dave N]

Before. 1 pound each of sharp cheddar, pepperjack, and mozzarella. 1 1/2 pounds of Swiss and 1/2 pound of extra sharp cheddar. Smoking with Hickory as cool as I can keep it. So far smoker temp is under 80.