British BBQ Society Forums

Nah you don't need to prick the meat. If it's pork belly just let it sit in the cure for 7-10 days. I usually cold smoke the belly, but someone on the BBQ Brethren forums used this cure and hot smoked at 200F until the internal temp was 150F, then chill and slice. I plan on giving the hot smoke method a shot soon

I took the pork (loins in my case) and brisket out of the brine/cures first thing yesterday morning. Due to the amount of salt I used, I placed them in cold water for 24 hours (changing and rinsing a couple of times). Worried I may have leeched out all the flavours I placed in there (the maple, rosemary, garlic etc) whilst they were soaking in the water?

This morning I've removed them from the water, added dry and will leave to air in the fridge (except one of the two loins which I'll air for a week). Temp outside has barely dropped below 20c (even at night) which has scuppered my romantic plans of hanging them in the shed

Will smoke the brisket for pastrami tomorrow, and use one of the loins as 'ordinary' bacon.
All a little trial and error at the moment, but they should turn out decent irrespective of finer tuning.

Cheers!

Make sure you try a test slice for saltiness, and post pics!

Will do both matey!

Tiny bit of brisket mind...but probably best to trial stuff on these pieces rather than anything a little more extravagant

YetiDave wrote:Nah you don't need to prick the meat. If it's pork belly just let it sit in the cure for 7-10 days. I usually cold smoke the belly, but someone on the BBQ Brethren forums used this cure and hot smoked at 200F until the internal temp was 150F, then chill and slice. I plan on giving the hot smoke method a shot soon

Am thinking more of brisket and pastrami.

Looking forward to hearing how this turns out - fingers crossed