It's official! I made the brine and dry cure rub last night and now the pork bellies are brining and curing. I have them in the fridge at my office where there's more room and nobody is in and out opening the door.
Brining
Curing
I had enough extra brine left so I decided to brine that duck that's going be going in a gumbo this weekend. It'll get smoked later this week.
You know the hardest thing about smoking a duck?
Keeping the paper dry! ;D ;D
Could that be considered a "Duck Fattie"?
Brining
Curing
I had enough extra brine left so I decided to brine that duck that's going be going in a gumbo this weekend. It'll get smoked later this week.
You know the hardest thing about smoking a duck?
Keeping the paper dry! ;D ;D
Could that be considered a "Duck Fattie"?