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I normally use Morton's Sugar Cure, which is mostly salt. Measure out by weight of the pork belly, rub 1/2 on one side the remainder on the other. I put the belly in a plastic tub with a lid, throw it in the fridge at about 45 degrees F. Flip it ever 2-3 days, rub it down again after 7 days. At the end of 14 days, soak the belly in cold water for about 2 or 3 hours to remove some of the salt, pat it dry, back in the fridge to let the salt "equlize" for 2 days, then I smoke it for about 3 hours at @ 170 degrees F.
so with this, you are cold smoking it, not hot smoking it? i need to see if the son in law's boss's fancy fish smoker will go that cold.