pacergal
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
I love smoked meat but the thread title talks about curing so I figured I should shake things up a little around here. So I present an ugly picture of some lap yuk drying on my balcony. Cantonese air dried pork belly. 2-3 days soaking in a mixture of dark soy sauce, ginger, star anise, sichuan pepper, rice wine, and beiju. Then hung to dry for a week before it's ready to use.
A little bit of cold smoke would be good on it but right now my only smoking option is a big propane grill and a basket of wood chips.
Wow, that looks amazingly good and tasty!