Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
had friend give me a pork belly. was wondering which method is better brining or rub for flavor? I never did bacon before want too try something new.
if using maple blue ribbon bacon cure and booster should it be held longer than over night being thicker than a pok belly. after injecting
thanks jonathon will be trying soon pork bellys were great with this cure no rubs 4 me any more
