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  1. Walked through my favorite Asia Pacific market the other day because they usually have some nice fish and pretty often have pork belly. Last time I bought pork belly there it was from Poland, this time I I was transfixed when I came to the pork belly display... dark red meat a little marbling, nothing like typical US bacon, looked at the label, it was from Spain. I don't think they raise pigs in Spain like we do here. Got a couple of pieces and went home to cure. Put a Morton TenderQuick cure together by weight, added a bunch of maple syrup and some brown sugar. Eight days in and ready to smoke. Set up the Akorn for a 3 hour 155 degree smoke using Cherry wood and my Digi-Q...used a really small bit of a ring-of-fire because I was shooting for low temps, mainly smoke and a pretty short smoke.. Got things up to 155 with some white smoke and put the pork on. Had one spike to 161 (why? don't know, maybe a new wood chunk starting up) and smoked in mostly clear smoke for 3 hours. I caught the spike and closed the top vent completely for about 5 minutes and got back to 155 and soldiered on. Three hour smoke produced some really nice bacon. First use was Carbonara, second was plain old bacon and eggs and hash browns. Fun to spot something new!
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