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Unread 07-21-2013, 05:45 AM   #1
GermanyCharcuterie
Got rid of the matchlight.
 
Join Date: 07-14-13
Location: Garmisch, Germany
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Default Brining pork belly?

I've got some pork belly, I was curious about doing an apple brine and applewood smoke combo on some of it. Does anybody have any suggestions for it? I have done several cures and smokes on belly before to make bacon, and I've used it for bahn mi so I'm not unfamiliar with the meat.
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