HBMTN
is One Chatty Farker
So I went with a friend to pick up a hog he had butchered this morning and he gave me the pork belly. I would like to make some bacon and cold smoke it. I went on a site that said to brine it in a salt and sugar solution with another chemical or two but I don't have those chemicals now. What is my best options to do this? Pretty much I have pork belly in the fridge that I don't want to waste. Any ides's and help?
