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Mazon, IL | Cooked 1 hour at 180 fat side up then turned grill up to 225. Turned meat over at 1.5 hours and grilled for another 1.5 hours for 3 hours total time. Internal temperature was 212 which rendered a lot of the fat out.
Should have put more curing salt on it last night as it didn’t have much salt flavor but I didn’t want it overpowering. Still has a slight pink color from the nitrates in the salt.
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Pork belly on the smoker
