Anyone tried curing pre-sliced pork belly? The costco near me sells it and it got me wondering how it would turn out if I tried curing it. I normally do EQ dry rubs but for pre-sliced I'm guessing I'd want to do an eq brine.
The slices would be thicker than normal bacon but I assume it would only take 1-2 days to cure it which could be fairly convenient, the hot smoke would probably be more of a full cook I guess.
The slices would be thicker than normal bacon but I assume it would only take 1-2 days to cure it which could be fairly convenient, the hot smoke would probably be more of a full cook I guess.
