I just picked up an 11 lb pork belly, fresh with skin on. This is only my second one, the last one came out quite good, maybe a little bit too salty, but good though.
I used Tenderquick, maple syrup, brown sugar, and a little bit of pepper, 10 days, a day drying and then used apple wood to cold smoke to about 128* or so.
This time I would like to divide the belly into 3 smaller slabs, and spice them all differently. (but not sure how.
If one was "cracked pepper", that might be nice..
Any suggestions I can try later today?
I am awaiting my copy of "Charcuterie" by Ruhlman, which should arrive any day!
I am dissapointed with the lack of spice recipes in my Morton Salt, Meat Curing book I just bought
Thank you very much, for any advice!!