- Aug 13, 2014
- 69
- 24
About 2.5 pound piece of Pork Belly
Removed the skin
Seasoned both sides and sealed in a zip lock bag for about 10 days
Keeping weight on it in the fridge, flipped once a day
Out of the bag and ready to drain and wash.
Liquid reserved
Re-seasoned (without cure this time....) only a mix of star anise, peppercorns, coriander & fennel
Ready to roll up tightly.
All in its little cocoon for the next 5 weeks
Architecturally sound hanging device...haha, actually I ended up hanging it on its side, small bowl of Kosher salt under it in the fridge, not sure if this did anything to it at all.
5 Weeks later, this is the end result. All in all this was a simple project, the waiting was the hardest part.
Flavor is awesome, only sliced a few pieces to take to work for some friends, family all coming this weekend to taste it.
My recipe was posted in another part of this same forum. Great times and great fun!!
Next project is a second attempt at bacon. Curing in the fridge as we speak. Should be ready for smoking this weekend.
