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T
Thick & fat pork belly
Thanks, JJ, I appreciate the advice, the first time makin' bacon. I'll let you know how this turns out.- Thanielb
- Post #3
- Forum: Meat Selection and Processing
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T
Thick & fat pork belly
Hi everyone, I hope this is on the correct thread, let me know if not and I'll get it moved. I just got half of a pig that my bro-in-law raised and butchered. Some of the pork belly cuts are 3-4 inches thick and mostly fat, and I'm concerned that curing them as is, the cure won't penetrate...- Thanielb
- Thread
- curing pork belly pork belly
- Replies: 3
- Forum: Meat Selection and Processing
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T
Newbie curer, rookie smoker
JC, Thank you! This is great, I'm using this on my next batch for sure. For the few slabs that are already smoked, do you think there are any concerns if I smoke a little more to pull more of the moisture and sweetness out? -
T
Newbie curer, rookie smoker
When I try frying or baking, it burns easily and stays chewy. Seems like there's still much moisture in it, but I don't want to over smoke it -
T
Newbie curer, rookie smoker
Dry brine is what he said. Is that my issue? Dry brine then smoking to 150F, wasn't sure about cold smoking instead -
T
Newbie curer, rookie smoker
I just asked. The recipe he wrote down is the following per 5 pounds: 1/4 cup of sea salt 1 cup brown sugar 2 T of pepper I got it with the cure in vacuum-sealed bags. -
T
Newbie curer, rookie smoker
Hey everyone, Been smoking for a few years now here in Utah, mostly home-raised beef and the occasional ribs or salmon on clearance. Some pictures attached. I've been eavesdropping on forums for a year plus now and thought I just need to join! Happy to be here. My latest challenge is curing my...
