Finished Product: Smoked Kindzuik with Pork Belly

I'm really excited to start curing meat in the new house.  There are a few recipes from last year that really came out great that I want to retry, a few new ones to attempt for the first time, and some that need tweaking.  All this anticipation made me rather hungry, so I cut into one of my last curings from the old house: my Kindzuik with Pork Belly.  This is the second kindzuik salami I made.  The first was shaped in a flat dish and pressed under weighted boards, as would normally be done when kindzuik is stuffed in a pig stomach.  This second one was not pressed, but shaped in a ball as if it was stuffed in a pig's bladder (also traditional).  Since I had nether stomach nor bladder for stuffing, I used caul fat for both. Aside from the shape, the only major difference between this kindzuik and the first, flat one is the inclusion of cubes of pork belly as the fat.  Researching kindzuik, I saw some photos of beautifully cured slices, with clearly defined cross sections of pork belly visible in the salami.  It was something I hadn't seen before, and just had to try. So I picked up a pound of fresh belly from North Woods Ranch and got ready to cure.