- Dec 12, 2014
- 1
- 10
I bought 25 lbs of pork bellies.1.5"thick, took the skin off and followed the directions and weighed everything out using prague powder #1 brown sugar and salt. mixed up really well and spread on evenly. Bagged them up individually and put them in the fridge on the second, turning them every day
I was planning on cold smoking them this weekend, but I'm not sure theyre ready yet. They have not released much liquid at all and some of the color is still the same as when I started.
???How do you know for sure when they are cured enough???
/ message
I was planning on cold smoking them this weekend, but I'm not sure theyre ready yet. They have not released much liquid at all and some of the color is still the same as when I started.
???How do you know for sure when they are cured enough???
/ message