Jonathon I use a pit boss series 5

I did use the salt box method and it appears that was the mistake next time I will weigh and measure. I do see where it says 2 oz per 5 pounds but it also said if you use salt box method there was no need to measure. That seems not to work well and I will be the first to not recommended that to anyone. Lesson learned

Thanks guys I will reread it. No offense taken , I will write this off as a rookie mistake. Soaking in water seems to be working in getting the salt out.

The cure I used is the one in the Charcuterie book by Ruhlman page 39. It has worked before I have no idea why it was sooooo salty this time. I am now soaking the bellies overnight in water and brown sugar. That seems to be working just a little slow. Hopefully I will be able to smoke tomorrow

1# salt 8 oz sugar 56 gm pink salt per 5 pounds of belly

I cured some bacon and tasted it before smoking it and it was super salty it was in the cure for 8 days. Will smoking help get some of the saltyness out ?if not is there a cure? Don’t want to throw away 20 pounds of pork belly.

Haven’t tried steel wool yet I will use next time thanks

Thanks please let me know what that product is. This is a pit boss series 5 vertical with 5 racks each about 13 in X 28 in just a little too long for the dishwasher

I wish it would fit in the dish washer . I have heard some use oven cleaner on the racks to get the hard cooked buggers off. If it works in the house I am thinking about trying it on the smoker

Yup, every time I do a butt it takes about an hour to clean the rack I did spray with pam but not too much help

What is the best lube to use on the racks of my pit boss vertical smoker to prevent sticking and ease cleanup the racks are porcelain coated