After getting some advice and doing some research, I attempted it again. The first one turned out great, even better slicing into bacon. This time with a dry brine, 50% something from the meat market and 50% my favorite rub. It was amazing the amount of moisture it got out of the meat letting it set in the fridge overnight.

Knocked off the heavy salt and re rubbed with my favorite pork rub concoction, good bit of light brown sugar. Heat provided by pecan, smoke provided by a mix of apple and cherry. Flipped it every 20 minutes for about 2 hours, then put it in a pan to finish off., another 2 hours at 200 degrees or so. Made a bourbon/molasses/honey glaze with some Worcestershire, garlic and hot sauce added in. I sliced one up last night for bacon, it's headed to the deer camp in Natchez and will be eaten tomorrow morning
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Mighty Fine!

Looks good!

Love the smell if homemade bacon as it's cooking. It's delicious too

Yep! Three or four of the crispiest slices please.

Man that sure sounds good.

That sounds damn tasty !

Excellent

Brown sugar looks like it caramelized up nice. Never brined a pork belly. Do you think it makes a big difference? I will try it next time. Great job!

I did one too sunday. I got a 14# whole pork belly cut in thirds and froze 2 from the Korean market. Cut in to 2" by 7-8" inch chunks (I removed the skin) and basted and flipped every 30 minutes with reduced soy sauce, honey, grated ginger and chopped garlic.......turned it into meat candy. smoked it 210-220 for 8 hours (last 3 hours wrapped)

Thanks all!
Jippedgenes, I’ll let you know about the dry brining in a little while. This is all new to me. Here’s a pic of non brined from last week. We’re headed to the stand.

And dang that looks good!! My cut isn’t near that thick. Them Koreans must be finishing those hogs off on sugar and rice

Big fish, where did you get the pork belly? And your pm’s need to be cleared.

Cast, getting them here at $2.89/lb skin off.

www.doubledsausage.com.