Posted 12 August 2019 - 06:37 AM
Trying all the methods
So far my favorite is.....
Hang dry the piece of belly for a few days in the fridge, before I jaccard and then heavily salt.
Into the Big Green Egg with lump charcoal at 475f for the first 45 minutes, then lowered to 350f until done.
Roughly a 2 hour cook.
So damn tasty, juicy and crunchy!!
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Posted 12 August 2019 - 07:53 AM
" I wish I was as young as the first time I said, " I'm getting to old for this sh!t." "
Posted 13 August 2019 - 06:15 PM
That looks so delicious! Can you tell me what you mean by jaccard?
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