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Unread 07-15-2013, 05:38 PM   #1
GermanyCharcuterie
Got rid of the matchlight.
 
Join Date: 07-14-13
Location: Garmisch, Germany
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Default Brining/Curing Belly

I just got some pork belly. I'd like to do an apple cure and/or brine. Then smoke it and braise it to cook it through and until tender. I was wondering if anybody had any suggestions or recipe recommendation for this. I've done a few cures/smokes on belly to make bacon and braised belly for bahn mi, but I'd like to try something new with an apple cider or apple juice brine.
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