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Yes, CT is correct, he always is, do you know who he is?SoCal_Griller said:In addition to the basic cure (Pink Salt, Sugar, Salt) I put 4 jalapenos and 4 Cloves of garlic through a food processor and add it to the cure. Its our favorite, the end pieces will have a little heat.I usually soak the belly in fresh water after the cure for at least two hours, changing the water every hour. This helps cut down on the saltiness. CT is correct about blanching if it is still to salty. Its a veery easy process with stunning results.