Lord knows how many thousands of pounds of meat we’ve wrestled off our old Weber smoker. We’ve cooked on it in Kentucky, Texas and Louisiana and it’s been a workhorse for as long as we can remember.
Next week we’re giving Two Run Farms out of Mississippi a go and having them deliver us a fat pork belly for our next curing project. We’ve never wet-cured before and we are curious as to whether the flavor can hold up to dry.
We’re doubtful but there’s only one way to find out. Jump in with both feet and do it. If you’d like to try a sample leave a comment.