What to put in the smoker this weekend?

[Dave]

I've got 3 lbs of belly that's been in a basic cure for 7 days going on the Pit Barrel tonight... we'll see how it turns out.

Did you do one 3 lb slab or break it up into smaller ones?

[TFOGGER]

Did you do one 3 lb slab or break it up into smaller ones?

I may have goofed. I got it from the Korean market at Sable and Exposition, and didn't realize until I got home that it was cut into slices about 5/8 of an inch thick. Worst case, it'll be over cured and really salty, and a bitch to slice. Next time, I'll be more careful to get it as a single slab.

[Aloha_Shooter]

I may have goofed. I got it from the Korean market at Sable and Exposition, and didn't realize until I got home that it was cut into slices about 5/8 of an inch thick. Worst case, it'll be over cured and really salty, and a bitch to slice. Next time, I'll be more careful to get it as a single slab.

Use them as a way to get bacon bits for potato salad, chowders, pasta, etc. Next time, after your one week basic cure, try tossing one of your bellies into a ziplock bag with dark real maple syrup for 3-7 days before smoking it. The bulk grade stuff is good enough.