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James Bowes' photostream
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Temperature
Curing Done
Now the pork belly has had most of its mositure removed by the salt, and lots of salt added. Time to smoke it!
All rights reserved
Uploaded on Feb 17, 2012
Curing
Lots of moisture is getting pulled out of the pork belly
All rights reserved
Uploaded on Feb 17, 2012
Salting the skin side
Got to get plenty of salt on there to suck out all the moisture
All rights reserved
Uploaded on Feb 17, 2012
DIY Bacon
22 photos
22 views
Walk with Hanna
11 photos
7 views
Cardiff: To the Hotel - Day 2
15 photos
6 views
1 comment
Train to Cardiff - Day 2
37 photos
8 views
Hotel and Canary Wharf - Day 1
13 photos
15 views
2 comments
Christmas with Gram - 2011
18 photos
4 views
Shubie Park
29 photos
16 views
Beer from New England
12 photos
1 view
Day 4 - Magic Hat
69 photos
2 views
Day 4 - Ben & Jerry's
32 photos
1 view
1 comment
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