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I have tried both and prefer wet curing. If you think about it, dry curing actually turns into a highly concentrated wet cure. Wet curing also gives you a more consistent product. A trick I use for both pork belly and loin is a second brine which incorporates fresh water, and maple syrup...
After many years of BBQ-ing using a variety of pits from stone built to propane tanks on wheels, I’ve turned my interest to curing and cold/hot smoking meat as well as making my own sausage. I currently use a Bradley digital four rack smoker which is easy to use while I learn this craft. ...