Originally posted by MarkJerling Nice Bob! What's your recipe? (And method?)
Thanks Mark!
Here's my method, but I doubt you can get the Morton's product. A proper mix of pink curing salt and salt works just as well.
1 level Tablespoon of Morton's Tender Quick for each pound of pork belly.
Rub it evenly on the meat.
Add brown sugar, and/or spices, if you would like.
Place it in a plastic bag.
Put it in the fridge for 7 days, turning each day.
Day 7, rinse very well in cool water, pat dry, put on a cookie cooling rack, place in the fridge uncovered for a day, or at least several hours.
Cool smoke to around 145/F degrees internal.
Originally posted by MarkJerling Took my mom to visit Annabelle and Justyn today.
Mom looks great!
Hardly recognized you without your lycra suit.