Rib Belly Prep

IMG_3779A short basic cure (3 days, I think) with kosher salt, pink salt, sugar, fennel seed, crushed coriander, pepper flakes, ground black pepper, and fresh thyme; then perhaps a run through the cold smoke followed by a slow cook, cool, and a finish on the grill for a cookout on Saturday.
  

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About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in grill, pork, roast, smoke and tagged , , , , , , . Bookmark the permalink.

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