I just went to Gartners and spent $20 on a 5 lb piece of pork belly. It has the skin on it and is completely frozen so I threw it back in our freezer for now.
My cold smoker is pretty much done.
I am thinking of trying the following:
http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon
Using Kosher salt, garlic, black pepper corn, little creo, and real maple. Going to do the 5 day cure I think. Then smoke it in my cold smoker at 180F till the internal temperature gets to 150F.
Any thoughts on it being frozen? Should I just go ahead and take it straight from the freezer and start curing it?
My cold smoker is pretty much done.
I am thinking of trying the following:
http://www.imafoodblog.com/index.php/2009/02/25/how-to-cure-and-smoke-bacon
Using Kosher salt, garlic, black pepper corn, little creo, and real maple. Going to do the 5 day cure I think. Then smoke it in my cold smoker at 180F till the internal temperature gets to 150F.
Any thoughts on it being frozen? Should I just go ahead and take it straight from the freezer and start curing it?