[jonumberone]

Not cured.
I salted the rind overnight, seasoned it early this am, and put onto the smoker.
All my other attempts at pork belly have been done in an Asian style.
Typically cubed and served with some sort of hoisin or soy based dipping sauce.
I always cooked it at a higher temp too.
This time I'm trying to prepare them more like I would my ribs.
Smoking at 200* for 1.5 hours per pound is the plan, though I'll start checking for doneness around the 6 hour mark.