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Recent content by jeremywatco

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  1. J

    Post Smoke Shelf Life

    Good Morning! I took my fresh pork belly slabs and dry cured them for 12-days. Pulled them out, washed them good, let them dry for 24-hours in the fridge. Smoked them to 150 degree's with apple wood. Sliced the first slab with a chef's knife.. fried some bacon up.. mmmm was soo good. Looking...
  2. J

    Shelf Life

    Hi there, Took our first pig to the processing guy last week. He killed the pig on Thursday and processed it on Tuesday. I picked up all the meat Tuesday afternoon... everything went into the freezer except the slabs which he wrapped in butcher paper and I placed in the fridge. My intention was...
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