Quote:
Originally Posted by scho63
You may have to try both but I would also WASH off the salt cure with cold water BEFORE you sous vide it or else it may become an encapsulated salt bomb.  |
Oh, the pork belly will be smoked again, and I not only washed it off last time, I scrubbed it with a veggie brush to make sure I got all the salt, thyme, and other junk off. That's why it was such a let-down. The next try will use less salt, no slicing through the top fat, a little more brown sugar, a touch more maple syrup, a few more drops of bourbon, and a 7-day sure instead of 10 days. We'll see if that's the magic. What's the worst that could happen?
