Another bacon post!  Dad, Charles and Mark smoked this during their last visit with us. Charles and I cured this big pork belly in black pepper and brown sugar.  It cured in the fridge at least ten days. Fourteen days is better.

This is a warm smoke. Under 250 degrees for a few hours. The result is beautiful and delicious! 

Freezes like a charm!  The longer it is in the freezer the richer it gets! I hope you try this.

I get tne pork belly from a farm near me.  Heritage Farms is local to me but they have an international name.  The market for their Cheshire pork in Japan is amazing.  They ship.  Even to me.  While i am only a few miles away, it's hard for me to get there. So they pack it up and send it to me!



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