Looked up the old smoking thread, but way way back there some where. Non the less, this is cooking.
2 slabs of pork bellies. Cured 8 days, brown sugar and sea salt. Smoked with 2 pans apple and finish off with 1 pan black cherry. Cool down time for now. Will slice and fry tomorrow, so the Mrs,s and I can enjoy a nice toasted bacon cheese tomato sandwich. I,ll give my thoughts after about the cherry smoke. I was told by a good friend, it's the tops. Like a cherry on a sundae.