Frits
Knows what a fatty is.
Last week I made Maple cured Bacon on the WSM. The pork belly was cured in Maple syrup, brown sugar (maple sugar is hard to find over the pond) pink salt and a bit of whiskey. After a week the cure was washed of and the meat dried for 16 hours in the fridge. Finally the belly was smoked with a mixture of hickory and apple wood for four and a half hours. The result was great.
Next time I will get a bigger piece of meat :lol:
Next time I will get a bigger piece of meat :lol: