The pork belly is just about thawed out, in the meantime I mixed up the cure. I was shy on real Maple Syrup, so I added some Makers Mark Bourbon. It does add a distinctive smell and taste. Beside Bourbon and breakfast just goes together so well IMHO.
After a week in the fridge getting turned over a few times, it gets washed off under cold water and the whole peppercorns plucked off. After towel drying it goes into the fridge 24-48 hours before getting smoke.
One of the local geezers lost a peach tree and saved me some of that wood. Not really sure if it green or not so it might just get good old fashioned oak and hickory on this batch.
After a week in the fridge getting turned over a few times, it gets washed off under cold water and the whole peppercorns plucked off. After towel drying it goes into the fridge 24-48 hours before getting smoke.
One of the local geezers lost a peach tree and saved me some of that wood. Not really sure if it green or not so it might just get good old fashioned oak and hickory on this batch.
