Hi everyone,
I hope this is on the correct thread, let me know if not and I'll get it moved.
I just got half of a pig that my bro-in-law raised and butchered. Some of the pork belly cuts are 3-4 inches thick and mostly fat, and I'm concerned that curing them as is, the cure won't penetrate well, so I'm thinking about slicing these in half to get 1.5-2 inch thick cuts, but then one will be mostly fat. Or just need to trim and use fat for something else?
Thoughts, comments?
TIA
I hope this is on the correct thread, let me know if not and I'll get it moved.
I just got half of a pig that my bro-in-law raised and butchered. Some of the pork belly cuts are 3-4 inches thick and mostly fat, and I'm concerned that curing them as is, the cure won't penetrate well, so I'm thinking about slicing these in half to get 1.5-2 inch thick cuts, but then one will be mostly fat. Or just need to trim and use fat for something else?
Thoughts, comments?
TIA