Fresh cracked black pepper |
Pork belly curing for 8 days |
Rinsing off the spices |
I roll both sides in the black pepper |
Tied up belly! |
Tie as tight as possible! No air pockets! |
I tied it so tightly, my fingers have cuts! I did use gloves easier grip and sanitary! |
Here they are! |
Ready to hang in the pig locker! |
Hanging out for 2 weeks |
Will be done in 2 weeks. I will freeze most of it! |
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