Took out a side of pork belly from the freezer last week. This week, mixed up the cure and back into the fridge. Probably let it go for 12 or 13 days.
Just over 13lbs. decided to cut in thirds. One is plain, salt, sugar, cure. One I added black pepper & garlic and the last is bourbon & maple syrup. We'll see how they turn out.
Just over 13lbs. decided to cut in thirds. One is plain, salt, sugar, cure. One I added black pepper & garlic and the last is bourbon & maple syrup. We'll see how they turn out.