I cured these wonderful pig products last week and boy did they turn out well. The bacon was dry cured and then hot smoked until it became the beautiful, and tasty, masterpiece that you see before you.
And the ham was brined with herbs for eight days and then very slowly hot smoked for sixteen hours. I could barely keep it in one piece when I cared it, it was so tender and juicy.
No comments:
Post a Comment