Brine ready for pork. Apple cider, brown sugar, salt, pepper and water. The pork bellies hang out in here for about 10 days.
After brining, the meat has to dry to form a pellicule so the smoke will 'stick'. Dried about 4-5 hours with a fan this time. then smoked for about 6. We haven't tasted it yet, but it doesn't generally fail me.
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