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Chainsaw13 · 10-21-2011, 05:02 AM

One key for adding spices/herbs to your pork belly while it cures is to use a lot more than you think. I tried garlic once, adding about 6 smashed cloves to each piece (3-4lb) and cured for 7-9 days. Smoked, sliced, etc. No garlic taste what so ever. Next time I try, it'll at least double that amount.

10-21-2011, 05:02 AM	#2739
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,243 Trading: (96)	Re: What's in your smoker? One key for adding spices/herbs to your pork belly while it cures is to use a lot more than you think. I tried garlic once, adding about 6 smashed cloves to each piece (3-4lb) and cured for 7-9 days. Smoked, sliced, etc. No garlic taste what so ever. Next time I try, it'll at least double that amount. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.