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Nick Nesgoda on Instagram: "Nashville Hot Pork Belly & Guac You absolutely have to give this one a try! Recipe • Take a 2-3 lb pork belly and heavily salt the fat cap overnight to help remove moisture • Wipe excess salt off and cut into 2 inch thick strips • Use Avocado oil as a binder, then season the meat with salt pepper and garlic powder on all sides • Smoke the pork belly at 250F for 3 hours until they reach an internal temp of 180F • Make the guacamole by mixing ingredients in a bowl, then
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6 pounds of pork uncured and uncooked 2 liters of water 3/4 cup kosher salt 1 cup sugar 1/4 teaspoon ground cloves 1 tablespoon Insta Cure No. 1 pink salt A plastic container large enough to contain the ham The rule of thumb is one day of brine for every 2 pounds of meat!
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