Howdy, I'm trying to determine what to do with 3lbs of expensive heritage pork belly that's now been curing in my refer for about 10 days. I'm following Meathead's basic bacon recipe.
If you've been following the news, the Seattle area has had unhealthy air quality do to wildfire activity for a while now. I can't run my smoker without pissing off the neighbors and attracting attention I don't really want.
Any ideas? How long can it sit in the brine? Should I just stick it in the oven at 225?
If you've been following the news, the Seattle area has had unhealthy air quality do to wildfire activity for a while now. I can't run my smoker without pissing off the neighbors and attracting attention I don't really want.
Any ideas? How long can it sit in the brine? Should I just stick it in the oven at 225?
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