Any thoughts on using salt pork vs fatback as an ingredient in home made bratwurst? I am smoking them and am using mostly pork shoulder and some hanger steak. many of you have given me helpful thoughts in another post. thanks
I've been curing a 8.69lb pork belly for the last 12 days using the below recipe. Was planning to smoke it today.
I used the full strength brine but doubled it as I need two gallons of water to cover my pork belly in my curing...