Pork bellies had a 9 day cure in fridge with dry cure and Tatonka - TopicsExpress

Pork bellies had a 9 day cure in fridge with dry cure and Tatonka Dust seasoning. Then rinsed the pork bellies for 2 1/2 to 3 hours to get the salt taste down doing test fries till we liked the taste, then gave the pork bellies another light coating of Tatonka Dust for extra taste, then the pork bellies went back into the fridge unwrapped overnight to form a nice pellicle on them. The next day into the smoker for 14 hours of apple smoke from the tube smoker and the smoker cold smoking at 100º. Refrigerated overnight and sliced the next day... this experiment was an absolute hit, the taste is so unique and perfect for bacon, we will being doing this again! (Dry Cure - 1 tbsp of Tenderquick per lb of belly and then about 1/4 cup brown sugar for each slab)

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