Here's my 4-20

[Blacklab]

Hey guys, cured a pork belly 14 days with buckboard bacon. Added pure maple to one and fresh ground pepper to the other. Smoked with hickory @ 200. Temp got ahead of me  I pulled at 160. Fried a couple small pieces  pretty good. BTW soaked and rinsed every hr for 4 hrs b4 smoking.

[pianoman9701]

14 days - is that dry cure? Please be more specific about the process. Looks great. I'm a new fan of pork belly.

[Blacklab]

Yes it's a dry cure. I use hi Mt buckboard bacon cure. Directions say 10 days flipping after 5. Then rinse well and soak 45 mins drain rinse and repeat 2-3 times. Smoke at 200 degrees with hickory, till the internal temp is 145. Sportsman's warehouse usually has it on the shelf.

[Dan-o]

Geez you just made me hungry.   

[SCRUBS]

Thanks for the clarification Blacklab. As a noob to curing and smoking meat it is appreciated.

[Blacklab]

No worries Scrubs. Remember anything you all cook in a oven, you can put in a smoker 

Dan-o good stuff for sure.

[Sakko300wsm]

Just smoked a couple pork bellies on Friday with buckboard cure in my GMG - it's damn good and my first try.

[Blacklab]

Nice! Always better than store bought, what flavor of wood?

[Sakko300wsm]

I actually tried a fruit blend- just picked up a bag of hickory I'll try next

[Blacklab]

Careful the addiction is starting   

[Sakko300wsm]

Haha - already have a couple more bellies curing! 👍

[Night goat]

What does this have to do with 4-20...?