- Aug 15, 2012
- 5
- 10
Hi i picked up a pound and a half of uncured pork belly from my butcher today. Was wondering could i just put a normal dry rub on top let it sit for a few hours then toss it in my big chief till internal temp reaches 140°-150° let it sit slice then fry. Big chief runs at about 145-160° or do i have to use a cure or tender quick