I got some pork belly from a butcher a week ago, had it chopped into 8 large rectangular pieces, and cured them with some salt so I can make a German thing called "speck". The curing is finishing today, then I'll let it air dry in the fridge overnight and smoke it with some hickory shavings in my smoker tomorrow. I couldn't resist the temptation today, though. I took one piece out, chopped it up, fried it with mushrooms in some ghee (clarified butter) and am now eating it with some maggi noodles. :-) Yum! It's not even smoked yet and it's pretty good!
I also added some maple syrup to one piece during the curing, so that'll hopefully be a nice one - belly pork cured in maple syrup and smoked with hickory... Oh boy :-)
Will take some pics tomorrow before, during and after smoking.
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