I just put down a pork belly to cure. Used my own blend of prague powder, salt, brown sugar & real maple sugar. It will get checked out in 4 days for saltiness. If I am happy, it will get rinsed off, allowed to form a pellicle & into the smoker with maple wood for 4 hours at 150 degrees. A half dozen whole pork hocks will be getting the cure injection treatment and brined for 4 days, allowed to dry, and then into the smoker with hickory. The kids & grandkids can't get enough of it. Smoked pork hocks, homemade baked beans, and bannock over an open fire - dam hard to beat for a bush lunch!!!!
