LongIslandEd
Take a breath!
I picked up a pork belly at a prime butcher I found close to the house last week and split it with fellow Brethren, Retired RailRoader. Cured it for a couple days with the curing salt and sea salt added brown sugar with cracked pepper to the mix.
Rinsed after the cure, coated with maple syrup and hickory smoked it to 150* last night. The kids smelled it this morning and made it out of bed with no problem....hmmmm....funny for a school day.
Rinsed after the cure, coated with maple syrup and hickory smoked it to 150* last night. The kids smelled it this morning and made it out of bed with no problem....hmmmm....funny for a school day.