The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.
Tag Archives: Curing
From Martin, aka DigginDogFarm, at SMF. All below before the dividing line are from comments in the post here. IMHO these are the most concise statements of equilibrium curing. …equilibrium brining, below is a brief description that I wrote up. … Continue reading
This cook was a fiasco as the dust burned up in the too hot MES (for dust) and then they were very salty.
Bought 3.5 lbs. frozen pork belly at B&W Meat Market. Thawed and cut into about 4″x6″ chunks. 2/14/2016 – Prep’ed 2 quarts of Pops6927 Regular Curing Brine from SmokingMeatsForum.com. Full recipe is below. Used 1/2 of all ingredients. 1 gallon of clean water … Continue reading