I love using my Mioroshi for getting swine in line. Are you going the dry or wet route with this Jim? Beautiful belly either way... Have fun
Nice, I look forward to the WIP on this one.
I'm getting hungry
I used to vac seal my dry rubs, and and rotate stacking em on top of eachother. I've switched to brines lately, better yield and shorter cure. Although, I am doing it in a restaurant setting. Finding enough space to brine a full belly at home(I usually do 5-6 at a time) can be a little tricky... I can't wait to see your end results.
Mr Porcine is firming up nicely, I may be able to get him on the smoker Monday. Thinking apple wood would be nice.
Apple wood is a very good idea for this application!
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