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Put another 6.5lb pork belly into the fridge for some salty, sugary, maple syrupy, curing. This time next week, that baby will be ready for smoking!

@blair do you have a recipe posted somewhere? I've only smoked beef, looking to extend into pork.

@ted For the bacon, I'm using Ruhlman's Charcuterie book (amazon.com/Charcuterie-Salting) ... I put it on the Green Egg with some very-soaked chunks of wood, so it gets seriously smoking by the time it hits the target temp.

FWIW, I also am smoking a pork butt right now (put on before work this morning), I loosely follow the recipe in Smoke Like a Pro (amazon.com/Smoke-Green-Ceramic). His chicken pieces recipe is great, too.

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