Finally got new meat market I our area & they just so happen to carry bellies so I cut one up into three chucks to try differently
The first is just black pepper the second is plain & the third is brown sugar & maple
Here's the begins
Soaked it in pops brine for 14 days. Took it out today to starting working the pellicle. Rinsed & patted dry. Then cut off a piece & fried. May I assume that the BACON taste comes with the smoke? What I tried was more Hammy tasting?
Fingers crossed for a good smoke tomorrow!!
The first is just black pepper the second is plain & the third is brown sugar & maple
Here's the begins
Soaked it in pops brine for 14 days. Took it out today to starting working the pellicle. Rinsed & patted dry. Then cut off a piece & fried. May I assume that the BACON taste comes with the smoke? What I tried was more Hammy tasting?
Fingers crossed for a good smoke tomorrow!!
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