20230323_153415

20230323_153415
Funnycar
on March 26, 2023
24 views
I'm dry curing a pork belly. It's going to be a breakfast bacon,brown sugar, pink Sprague curing salt and sea salt for 7 days. 2 days left till rinse real good,cold age open for 24hr.
Now slow smoke for 4-5 hrs to 150 center temp, cold age again for 24hr slice.
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    Funnycar
    My garage fridge stays very cold and steady. And if a bag leaks not a big deal unlike in the house lol.
    • March 26, 2023