Well, this recipe is definitely a winner. For 7.25 kg of meat the following cure was used: a cup and a half of salt and 3 cups of honey. The taste is closer to ham, compared to using maple syrup. If you find it too salty, adjust the recipe to your liking. Cook at a lower temperature, otherwise it will burn, and with slow cooking, you will get a wonderful aroma and it will render well.
- 7,25kg of pork belly
- one cup and a half of salt
- three cups of honey
- Rinse the cure off after 6 days in the fridge and let it sit at room temperature for about 40 minutes.
- Dry it in the smoker for 1 hour at 60°C, then apply Hickory smoke until it gets to an internal temperature of 53°C (about 3,5 hours).
- Turn the temp down to 49°C and let it smoke for another half hour.