Time for my first attempt. I figure there is no such thing as a dumb question, so here goes. Just bought 9# of what is labeled side pork. I asked for pork belly and that is what I got. I presume OK? And on one side there is a thick layer of fat. I presume that is considered the rind? If I were to take off before brining wouldn't be left with too much bacon meat. And lastly, I want to wait for colder weather so I will probably freeze for a couple of weeks. I trust that is not an issue?
Thanks - Dan
Thanks - Dan