16 pounds of Pork Belly
For the Cure
1 1/2 cup kosher salt
approx 100 grams of cure #1
3 cups honey
- Rinse the cure off after 6 days in the fridge and let it sit at room temp for about 40 minutes.
- Dry it in the Bradley for 1 hour at 140 F (60C), then apply Hickory smoke until it gets to an IT of 127 F (52.7C) (about 3.5 hours).
- Turn the temp down to 120 F (48.9C) and let it smoke for another half hour.
- The taste is a little more “hammy” than the maple cure, which I like. It was just a tad too salty for my taste but not much. Next time I’ll cut back a little. I like this recipe and will do it again and try to dial it down to perfection in the future.