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In Reply to: Pork Belly posted by Tom R on June 15, 2016 at 09:12:36:
If you want it to be like bacon, don't do it this way, but I like this much better than making my own bacon.
Use your favorite hog/pig injection (if you don't have a favorite, Chris Lilly and Myron Mixon both have several online...Google can be your friend!)and inject in as much as the belly will take. You willknow when each spot won't take any more.
Smoke it for several hours @ about 275 until it shrinks back down to smaller than its original size, maybe in the 170s internally? I don't remember ever checking the temperature.
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