Slow roasting pork belly tonight. Only time to "cure" (salt+sugar) for 4 or 5 hrs. Rinse it off before cooking as one would with fully cured meat, or not?
Software Engineer at Food52
rinse or it will be very salty
Why are you seasoning pork? Big no no, with porkchops maybe a light seasoning but any other pig should be sugar and sweet spice (clover, allspice, etc)
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Well played. You deserve a cookie.
Folks, seriously—do you cut your bagel like this? Does anyone?
Is This the Best Way to Cut a Bagel?
The Piglet Tournament Warm Up
Finally—Storage Containers That Look Nice
Brutti Ma Buoni
$50 and Under (High Five!)
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