Good afternoon all!
Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin.
Fast forward to last Friday... I pulled them from the brine and soaked them in ice water for several hours, then put them on racks in the fridge to dry.
I smoked the belly on Saturday at 125° for 10 hours. The loin smoked for 6 hours, then got vacuum sealed and finished in the sous vide bath.
They rested in the fridge all day Sunday, and I trimmed and packed them this morning. (Monday)
Regards!
Steve
Last weekend I started to cure a 12 pound pork belly and a 9 pound pork loin. For the belly I used "The Sausage Maker" brown sugar cure. I made a brown sugar wet cure from scratch for the loin.
Fast forward to last Friday... I pulled them from the brine and soaked them in ice water for several hours, then put them on racks in the fridge to dry.
I smoked the belly on Saturday at 125° for 10 hours. The loin smoked for 6 hours, then got vacuum sealed and finished in the sous vide bath.
They rested in the fridge all day Sunday, and I trimmed and packed them this morning. (Monday)
Regards!
Steve