today the pork belly was finished curing. Pulled it out. Rinsed it off. Then I smoked it in some cherrywood soaked in whiskey.
I tried a piece of it soon after. Honestly the best bacon I have ever had. Usually I am a very humble person, but I made this. I am so proud of how it turned out and how it will compliment my dish so well.
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brickman:
good luck!!
letranger:
Looks awesome dude.