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pork bellies cont.



  • billyraybillyray Posts: 1,144
    I hear ya nola. I was thinking if I could order it without the rind, I wouldn't be paying for that weight. Do ya think it would cure and taste the same as a belly with rind on? :-?
    Probably cure faster - the skin is a barrier, plus it would be thinner.  I'm certain it would taste the same.
    I like the rind on, I think it is easier to handle. After it's done and cool enough to handle the rind slices of like butter. We just got these new Weber Smoke books in the store a few days ago. They have a hot smoked, cured recipe. Bascially the same cooking time and temp. as Rulhman, but he only cures for 48 hours, I might give this a try.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
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