9th Ward Daily Photo via rl reeves jr

9th Ward Daily Photo via rl reeves jr

Washing your freshly cured pork belly is a crucial step in making homemade bacon. Running cold water over the meat removes excess salt and prepares the belly for the next step: drying the flesh so it can form a pellicle (sticky outer surface) which enables the smoke to more fully penetrate the meat.

Here’s half of a 13.5lb pork belly submerged in cold running water. We’ll publish a photo of the smoked belly tomorrow.

How To Make Your Own Bacon: Pecan Smoked Louisiana Pork Belly

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