- May 17, 2016
- 17
- 10
Hi guys,
I had a thought today (ouch that hurt) LOL. Anyway, how do you think the results would turn out if you processed a Pork Belly just like you would with Bresaola? Cure in a vac-sealed bag for two weeks, add seasonings and hang dry, in an controlled environment, until it lost 30% of it's weight ???
Thanks.
I had a thought today (ouch that hurt) LOL. Anyway, how do you think the results would turn out if you processed a Pork Belly just like you would with Bresaola? Cure in a vac-sealed bag for two weeks, add seasonings and hang dry, in an controlled environment, until it lost 30% of it's weight ???
Thanks.