- Jan 29, 2021
- 325
- 313
I picked up a pork belly from Restaurant Depot a couple of days ago with plans to make bacon. I didn't want to open it yet until I have a suitable container in which to brine.
It's a 19+ pound package and looks like one huge piece? Is there any wrong way to cut it to make it easier to handle and cure?
Thanks!
-GG
It's a 19+ pound package and looks like one huge piece? Is there any wrong way to cut it to make it easier to handle and cure?
Thanks!
-GG