When I did the brining-Alton-Brown test fiassco, I also dry cured two slabs (1/2 of the belly I bought) Used a recipe from M. Ruhlman (Charcuterie book), basic cure with some pepper, herbs, and some maple syrup.
They cured for a week, then dryed in the fridge and are now awaiting smoke. (been working on a smokehouse setup)
I did a test fry to check for salty problems etc. Passed the test. It was tasty.
It has been wrapped for 3 days waiting on the smoke-set-up.
They cured for a week, then dryed in the fridge and are now awaiting smoke. (been working on a smokehouse setup)
I did a test fry to check for salty problems etc. Passed the test. It was tasty.
It has been wrapped for 3 days waiting on the smoke-set-up.