[mark46th]

Bought a nice piece of pork belly (10 lbs) at Costco. I used it to make bacon. First 2 pics are different views of the raw product. 3rd pic is brine ingredients.

First step was to remove the pork belly from the package, wash, pat dry then cut into thirds. Second step was to mix the brine. I injected some of the brine into the pork belly pieces. Next I placed each piece into a ziplock bag with a cup of the brine. Seal the Ziplock bags and place the bags in the refrigerator. Leave them there for 2-3 weeks. After the brining, I smoked the pieces using Pecan wood at 225 degrees for about 2-3 hours, getting the internal temp to 150-160 degrees. After cooling, I vacuum packed them until ready to cut and cook...