Costco had a "hot buy" on pork belly this week. I have never, ever done anything with pork belly. I bought one of the smaller ones and I am going to make "green bacon" with it. I was considering doing salt pork, but the green bacon sounded more flexible. I plan on doing dry brine vacuum packed for a few days. Just trying to figure out the salt/sugar/spice amounts ahead of time.
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Costco had a "hot buy" on pork belly this week. I have never, ever done anything with pork belly. I bought one of the smaller ones and I am going to make "green bacon" with it. I was considered doing salt pork, but the green bacon sounded more flexible. I plan on doing dry brine vacuum packed for a few days. Just trying to figure out the salt/sugar/spice amounts ahead of time.
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