Quote:
Originally Posted by srvy
My cure finnished today so got up early washed patted dry. Out them in the downstairs fridge with two rechargable 4 inch fans. Went on to work then worked half day and home for the smoke.
I used my camp chef pellet smoker on low. This had the heat to high at 185 to 190 so I took a wood workers pencil and proper door open a 1/4 in. This worked nd reduced to 155 to 160 and it was on. 4 hours later I pulled at 155. These are the results below just the right sweetness from the maple extract and unrefined sugar. But a bit on salty side I think I will change to a different curing salt.
  
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The curing salt isn’t going to affect saltiness. There’s not enough of that compared to salt to make a difference.
What was your cure?
Did you rinse the pork after you were done curing? If so, next time slice a piece off and cook it before you smoke. If ya still salty, soak the belly in water for an hour or two.