Quote:
Originally Posted by Dr. Gigglepants
It was Kosher, is Crystal a brand or a type? I will confirm tomorrow exactly what it was.
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Diamond Crystal Kosher salt, Diamond is the brand:
Quote:
Originally Posted by Fire Me Boy!
If you've got the freezer space, I'd freeze one of the slabs. You'll learn some things on the first one that you can put to use on the second. And because of the fat content, pork belly freezes really well.
Let me pull out my instructions when I get home. But it was Diamond Kosher salt (not Morton's), cracked peppercorns, some fresh thyme, some maple sugar, pink salt... pretty basic, but darn tasty.
I would also highly recommend skinning the belly BEFORE you cure it.
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