10/20/2018 – Started cure

12 lb – Pork Belly (skin removed)

0.6 g / lb – Fresh cracked black pepper
1.4 g / lb – Prague Powder #1
13 g / lb – Salt
16 g / lb – Maple sugar
0.14 g / lb – Dry thyme
1 / 4 lbs – Bay Leaf

Flipped daily for the first 2 weeks

12/10/2018 – Smoked with Cherry

Started at 175 degrees F up to IT 120 degrees
Bumped to 225 degrees, but got little smoke

Hot smoked about 4 hrs up to IT 153 degrees

Cold smoked another 2 hrs – IT dropped to 135 degrees and fat color deepened

Chilled in fridge on racks over night

12/11/2018 – Sliced and packaged

Sliced on 3.5 thickness

9″ long slices packed in 6″ x 12″ bags