SMF Hall of Fame Pitmaster
SMF Premier Member
- Joined Sep 12, 2009
Hmmm, Thanks Mike,
I take it back--I was right.
According to your link, It can be brine cured & injected, or dry cured. Then after curing the loins are coated, sliced & fried, instead of smoking.
That is what I said in post #4.
Quote from that link:
The meat is then cured in a brine solution or by dry rub. After curing the loins are coated with yellow cornmeal, sliced and fried.