Tricky
is one Smokin' Farker
I've had amazing pork belly sandwiches from two places near where I live in SoCal, and the best one is a Vietnamese banh mi made with smoky pork belly, tangy pickled carrots and daikon and cilantro and fresh jalapenos.
I want to work on smoking the pork belly first. I don't want to make bacon -
I want to make smoked pork belly to slice for sandwiches. What's the best technique? Do I just season and smoke low and slow? Or do I still try some sort of dry brine or other cure before I smoke it?
Thanks in advance
I want to work on smoking the pork belly first. I don't want to make bacon -
I want to make smoked pork belly to slice for sandwiches. What's the best technique? Do I just season and smoke low and slow? Or do I still try some sort of dry brine or other cure before I smoke it?
Thanks in advance