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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?
 
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copper rose petal
Apr 30, 2013
 Just received 10lbs of pork belly from my favorite farms, White Oak Pastures. These guys are really focused on environmental sustainability and humane animal treatment, and the quality of their meat is spectacular. I'm probably going to split it into 2-3 segments and do a couple different brine recipes for bacon, what are some favorites you guys have run across so far? I have Ruhlman's book so I was going to start with a basic brine, but I'd also like to do a maple and maybe a peppercorn as well.

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The Something Awful Forums > Discussion > Goons with Spoons > Charcuterie: What if I leave this meat in my fridge for 6 months?