My food rep just sold me a pork belly for .99/lb. I have a rotisserie smoker. I removed the skin and prepared a brine solution(2gallons water, 2lbs salt, 1lb brown sugar, 1/4cup molasses).
The belly has been in the solution for 36 hrs. I was planning to let it go for 6 days in the brine. Then let it dry in the walk-in for 24 hrs. Then smoke at 240 for 4 hours. cool overnight, then slice the next day.
Any feedback would be greatly appreciated,