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I did a pork belly this past summer and was a fan of it (never tried cooking it before). I did glaze the last hour cooking with some Diana's Maple BBQ sauce to add a bit to it.

Hate to sound like Don Cherry but pick some players with some heart and grit! Players from the GTA for example rather than NCAA and KJHL players. Nylander needs to go if for no other reason to raise the bar in terms of accountability. Hard to hold the third and fourth line guys to any work ethic when Nylander is floating around avoiding body contact.

Prague Powder #1, also referred to as Tinted Cure or Pink Curing Salt, is used for all types of meats, sausage, fish, and jerky curing. One of the most popular curing salts, Prague powder #1 contains 6.25% sodium nitrite and 93.75% sodium chloride as per FDA and USDA regulations. A critical component in the meat curing and sausage making process, Prague Powder #1 is essential to prevent food poisoning. Additionally, Prague Powder #1 provides a distinct flavor and helps to prevent product discoloration. This salt is not to be used asa table salt and is specifically for the meat and curing process. Prague Powder #1 can be used in the preserving and curing of: Semi-dry and cooked meats Sausage Fish Jerky Bacon Ham Pastrami Hard Salami Corned Beef To cure meat or fish correctly and within food safely guidelines, it is extremely important to use the proper amount of Prague Powder #1. As a curing agent, Prague Powder #1 serves to inhibit bacteria growth and helps to maintain meat flavor and appearance. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish.

Well it,s another trial and a bit of an error. I thought the salt was only to draw out the moisture ? I rinsed this piggy off real good, yet it seems to be to salty for my taste,but other then that, it,s pretty darn good. Maybe power wash it next time.LOL

What color of black bucktail are you using.