- Dec 6, 2011
- 7
- 11
So, I have bought a pork belly, roughly 55 lbs, and am going to get it into a brine starting next week.
I am looking for some advice on the brine (dry/wet) and any curing techniques to get this baby started off on the right foot.
Thanks.
I am looking for some advice on the brine (dry/wet) and any curing techniques to get this baby started off on the right foot.
Thanks.