In a large bin, add 2 gallons (16lbs) of non-chlorinated water
Add celery juice powder OR pink salt and stir to dissolve – NOT BOTH!
Add see salt (or kosher salt) and stir to dissolve.
Add pork belly to the bin.
Wet cure for minimum of 8 days up to 14 days in the refrigerator untouched.
Remove from refrigerator after 8-14 days and rinse 3 times to reduce sodium.
Mix seasoning and spread all over pork belly Top, bottom, and sides)
Dry in fridge for at least 6 hours up to 24 on an open rack – OR go straight to the smoker.
Smoke COLD pork belly (helps smoke adhere) at 185˚F for 6 hours or until internal temp is 152°F. (You can bump up the temperature, it’s ok to go to 200˚ F or 225˚F, if needed)
My probe goal is set for 150˚ F.
I smoke with apple wood but you can use hickory as well.
Smoke COLD pork belly (helps smoke adhere) until internal temp is 152°F.
Remove and let rest and chill uncovered in fridge before slicing on meat slicer. If you can’t wait, hand slice and fry according to your taste.