Matthew
TVWBB Pro
1st time trying to smoke and cure my Pork Belly... I got a 13 lb belly that is trimmed on one side and a fat layer/skin on the other. Is this where the Chicarrones come from? Is it difficult to make? I cut them into thirds and one of the thirds I cut in half. I am wanting to make a two different flavors.. I am guessing around 2.5 lbs each on the half of a third... I could not fit some of the belly in the freezer bag, so I trimmed some off, will fry some of the uncured fresh side up tonight... Just to see what that tastes like. lol
I have access to MTQ and the local butcher shop has 5 other cure mixes available. What should I look for in the ratio's?
Pics soon to follow..
I have access to MTQ and the local butcher shop has 5 other cure mixes available. What should I look for in the ratio's?
Pics soon to follow..