This started off as a 9 and 1/2 lb fresh porkbelly from my butcher, I needed 1lb of it for another Christmas project I am working on, so I cut off a 1 1/2 lb chunk for that and ended up with 8lbs of fresh porkbelly using the dry cure method from the book "Charcuterie" by Ruhlman and Polcyn I mixed up the basic cure in the recipe and then added my own favorite spices let the belly cure for 8 days in the fridge and then a sit in the fridge over night to form a pellicle, and then a 7hr smoke at 135 degrees with Maple chips
And Yep that's Rollers Amish bread recipe in the form of toast! We just need to get chickens again and what a breakfast!
Thanks for looking,
Harry
And Yep that's Rollers Amish bread recipe in the form of toast! We just need to get chickens again and what a breakfast!
Thanks for looking,
Harry