3rd slab 11 lb, cured 8 days, air dried in the fridge for a day (to firm it up and it really did firm up unlike the last two slabs i didnt air dry), 16-17 hr cold smoke, first time making this pig candy, calls for a good maple,check brown sugar, hot dijon i dont have but i have a spicy brown mustard and added some Hebanero peach and now its got some kick to it, all mixed up its not to bad of a sauce. maby add some FireBall or rum
so many options at this point what way to go and i haven't even sliced any of it to cook yet,
if i gave you half this slab how would you turn this into pig candy? thick or thin cut?
so many options at this point what way to go and i haven't even sliced any of it to cook yet,
if i gave you half this slab how would you turn this into pig candy? thick or thin cut?
