FrippTricky
2956
49
4
Equal parts kosher salt and dark brown sugar, with some black pepper and marjoram for the dry mix. Apple cider vinegar and dark, high grade maple for the wet.
Five and a half pounds of pork belly
Curing for five days before smoking in my pellet smoker with a mixture of pecan and apple wood.
This is going to be the longest five days of my life.
ssyoda2
But at the end, it'll be the best day of your life
iantollewellyn
Have one of those radlers for me. It's Sunday and I forgot to get some yesterday. Stupid blue laws.
FrippTricky
Ah, yes. My good ol "Saturday Soda." I'll savor this one for you, pal.
fattytunadouche
No curing salt OP? Watch out for that botulism.
FrippTricky
I was worried about that, too. But, from the research I've done this recipe should be good. Wish me luck?
fattytunadouche
Braver than I am, for sure.
n3mesys
How do you like the pellet smoker? I've been thinking about getting one.
FrippTricky
Hands down my favorite piece of cooking equipment. I bought the GMG Daniel Boone, and use it to cook almost every meal. Worth every penny.
n3mesys
Thanks! Good to know. That's the one I was looking at too. Sounds like I need to bite the bullet and get it already.
sureasyourebornyourenevergoingtoseenounicorn
Ha kosher salt on bacon
FrippTricky
2edgy4me