I prepped the pork belly last night.
I trimmed out:
4# slab for sweet smoked bacon (cure and brown sugar)
3# slab for savory smoke bacon (cure, black pepper, garlic, bay leaf)
3# slab for pancetta (cure, corriander, juniper, bay leaft, thyme, garlic, black pepper)
The balance of the trimmings are in the freezer awaiting the next sausage session.
All slabs are in the fridge getting happy for the next 9 days!
__________________
Dave
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
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