Looks like a bunch of BLT’s to me. What kind of wood smoke....Apple?
Thanks. I haven’t tried a dry cure so will give that a go on my next go around.I have 9 lbs of pork belly curing in the refrigerator. The amazingribs recipe is a wet cure. I prefer a dry cure. I split the pork belly into three 3 lb chunks. For the base dry cure, I combined 1 cup kosher salt, 1 cup dark brown sugar and 3 tsp #1 cure. To one chunk, I applied the cure mix. To the second chunk, I rubbed it first with maple syrup and then the cure mix.