CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I cured a piece of pork belly for about a week. I put it on the BGE this morning @200F, using peach wood, until the internal temp reached 150F. Pulled it, cut off the skin and let it cool.
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How did you like the peach wood flavor on it?![]()