- Jun 6, 2015
- 9
- 10
Smoked my first pork belly yesterday.
Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking.
Appreciate any comments/suggestions. Thanks.
Used the dry rub mix of salt, pepper, pink curing salt etc for six days. May have put a little too much curing salt in as it was definitely too salty. I rinsed it off for quite a while before smoking.
Appreciate any comments/suggestions. Thanks.