Brett_Bellmore
Me and my better half.
Just started a batch yesterday. Unfortunately, the local Mexican market sells their pork belly already sliced at about 1.5" thick, which is great for curing, but a pain when you try to slice it by hand. I might have a connection for some heritage breed free range pork belly soon, though..
Trying some recipes from Bill Gillespie's "The Smoking Bacon & Hog Cookbook"; A half batch of his pepper bacon, and a half batch of his coffee/molasses bacon. I'm looking forward to seeing how that tastes.
Trying some recipes from Bill Gillespie's "The Smoking Bacon & Hog Cookbook"; A half batch of his pepper bacon, and a half batch of his coffee/molasses bacon. I'm looking forward to seeing how that tastes.