The pork bellies ready for the smoker. They are small so we are using the racks instead of the hanger's.
(http://i58.photobucket.com/albums/g262/gafala/DSCN0108_zps09db5483.jpg)
Not nearly enough black pepper on there my friend!! Instead of using the peppercorns Try a fresh cracking it all through a grinder with a large grind setting. You will want an almost solid layer of pepper on there both top and bottom. That is how I do it when I do peppered Bacon.
The taste will still be there. I agree with 10.5.....cracking the peppercorns will yield a better result.
My wife cracked them with a hammer. HeHe
All good info, trust me if you want a "good" pepper flavour it takes a lot more than you expect. I did 10 lbs a few weeks ago and put on what I though was alot of pepper(fine ground even) and you can barely taste it.
Next batch is going nuclear pepper! ;)
Corey
Add some to the cure also!