dry rub is super easy, low mess, doesn’t require much fridge space( I would imagine a bucket would take lots of space) tons of Liberty in what you add to the mix. Obviously salt and Prague #1 by weight but everything else is as desired
One of the bellies I have will be a maple bourbon bacon, thick sliced. Not using Blantons on it though. High proof stuff. Undecided on the others at this point. May turn one into pancetta roll(Eyetalian stuff).
I do not square mine up before curing and smoking. After done I square up before slicing, and then the cuts from squaring up I turn into lardones( small cubes and cuts) for seasoning beans, soup, whatever.
Stuffs to expensive normally to cut them for trimming for sausage
Might cold smoke one of these just to see if I like that better
Buddy has a bbq joint, and is supposed to get me a box of brisket. Make some pastrami and smoke some brisket on the kamado
