|Using Salt, Sodium Nitrite and Sugar, I cured a 5# piece of Pork Belly over the|
course of eight days.
|After washing the Cure off the Fresh Bacon, I patted it dry and|
smothered it in Brown Sugar and smoked it over
Pecan Wood for approx. 2.5 Hours.
|By this time I was surely hungry... Resulting in BLT's|
|70 degrees outside. Sunny. Laying on my hammock after|
two of these!